Ruth’s Recipes

A collection of Ruth Sara Goldman’s 114 favorite recipes over her lifetime in the kitchen

Ruth’s Recipes

Ruth Goldman (second from right) posing happily with family. From left, her mother Jeannette Rosenbaum, granddaughter Abby, son Jay, husband Charles, Ruth and daughter Mimi. (Son Marty was missing.) ­

A Son’s Foreword on Mom’s Recipes
For the entirety of her adult life, my mother, Ruth Sara Goldman, loved nothing more than sharing a good recipe for something she had cooked or baked in her own kitchen. But passing along a handwritten copy, typically on her personalized stationery or note pad, to her tennis-playing friends wasn’t quite satisfying enough. Mom regularly shared her favorites with thousands of others through the Food section of the local daily newspapers, which connected her culinary favorites to legions of others. As a lasting tribute to her, I’ve compiled 114 of my mother’s recipes. Almost all of these appeared at least once in The Citizen, the daily newspaper in Auburn, N.Y., or one of the Syracuse (N.Y.) Newspapers, The Post-Standard and The Herald-Journal. A few were published in the Sarasota HeraldTribune as my parents spent most of their winters in nearby Longboat Key, Fla. Also, I found a couple of her cheesecake recipes on the Diana’s Desserts website, and a few of the recipes included in this collection were passed down to her from her mother and her motherin-law. Mom did her part in making possible this compilation of her published recipes. I found her yellowing clippings of almost each one, all dutifully marked with the date of publication. (The earliest appeared in the Syracuse HeraldAmerican, the Sunday newspaper, in August 1979 after she submitted multiple dessert recipes for the ‘What’s Cooking in Central New York’” feature.) I also tapped into the electronic archives of these newspapers to ensure I didn’t overlook anything obvious in her repertoire. A database check at the Syracuse Newspapers turned up her name 91 times in connection with the Recipe Swap between June 28, 1988 (“Easy Barbecued Lamb Chops”), and December 20, 2006 (“Coconut Curried Nuts”) — just four months before she passed away from pancreatic cancer at the age of 79 in Auburn, N.Y., where she lived the entirety of her adult life. Mom usually befriended whatever editor was put in charge of the weekly food section, and those folks could usually count on hearing from her every few weeks with another contribution appropriate for the season. They, too, became members of her culinary fan club. The editors’ comments that sometimes preceded the recipes (which often repeated my Mom’s enthusiastic words about her dishes) are recorded here, as well. The longtime recipe coordinator at the Syracuse Herald-Journal, Evelyn Clayton, had an enduring long-distance phone relationship with her, and she graciously reprinted Mom’s recipe for her patented white chocolate mousse cheesecake as a tribute a few weeks after her death. Along with the recipe, Evelyn shared a remembrance from Sandy Lent, an Auburn neighbor, who shared this, in part, about Mom: “Though the oven is off, and the flour, sugar and chocolate bins are empty, all who use her recipes do so with a smile on their face, warmth in their heart and a little flour on their cheek.” So here’s hoping that many of you will have a chance to use one or more of Ruth Sara Goldman’s 114 recipes that follow in this booklet. And, if you do, please do remember her with a smile on your face, once you’ve finished wiping that flour from your cheek. Jay P. Goldman Silver Spring, Md. June 2013

Contents
Appetizers/Snacks
. . . . . . . . . . . . . . . . . . . . . . . . . .

7

Cheesecakes

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27

Bleu Cheese Cheesecake . . . . . . . . . . . . . . . . . . 8 Cheese Crisps. . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Coconut Curried Nuts . . . . . . . . . . . . . . . . . . . . 9 Cinnamon Cocktail Pecans. . . . . . . . . . . . . . . 10 Salmon Cheese Spread. . . . . . . . . . . . . . . . . . . 10 Nob Hill Paté. . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Pauline’s Cheese Log. . . . . . . . . . . . . . . . . . . . . 11

Breads

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13

Apple Cheese Bread. . . . . . . . . . . . . . . . . . . . . 14 Cream Cheese and Orange Nut Bread. . . . . . . . . . . . . . . . . . . . . . . 14 Healthful Date Bread. . . . . . . . . . . . . . . . . . . . 15 Cranberry Pear Loaf. . . . . . . . . . . . . . . . . . . . . 15 Sour Cream Banana Bread. . . . . . . . . . . . . . . 16 Peachy Pecan Bread. . . . . . . . . . . . . . . . . . . . . 17 Prune/Walnut/Orange Loaf. . . . . . . . . . . . . . 17 Yeast Buns. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Sour Cream Maple Bread. . . . . . . . . . . . . . . . 18

Ruth’s Modified Basic Crumb Crust. . . . . . . 31 Chocolate Cheesecake with Orange Glaze . . . . . . . . . . . . . . . . . . . . . . 32 Chocolate Mousse Cheesecake. . . . . . . . . . . . 33 Ruth’s Strawberry Cheesecake. . . . . . . . . . . . 33 Chocolate Chip and Walnut Cheesecake. . . 34 Apricot Cheesecake. . . . . . . . . . . . . . . . . . . . . . 34 Lemon Cheesecake. . . . . . . . . . . . . . . . . . . . . . 35 Ruth’s Pumpkin Mousse Cheesecake . . . . . . 35 Chocolate Raspberry Cheesecake Bars. . . . . 36 Orange Cheesecake Pie . . . . . . . . . . . . . . . . . . 36 Executive Inn Pumpkin Cheesecake. . . . . . . 37 Key Lime Cheesecake. . . . . . . . . . . . . . . . . . . . 38 Key Lime Cheesecake Bars. . . . . . . . . . . . . . . 39 Refrigerator Pineapple Cheesecake. . . . . . . . 40 Mocha Mousse Cheesecake. . . . . . . . . . . . . . . 40 Ruth’s White Chocolate Mousse Cheesecake. . . . . . . . . . . . . . . . . . . . . . 41 Spiced Pumpkin Cheesecake . . . . . . . . . . . . . 42

Cakes

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

19

Cookies & Bars

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43

Maida’s Blueberry Cake. . . . . . . . . . . . . . . . . . 20 Apricot Cream Cheese Coffeecake. . . . . . . . . 20 Flourless Chocolate Truffle Cake. . . . . . . . . . 21 Chocolate Truffle Cake. . . . . . . . . . . . . . . . . . . 22 Lithuanian Coffee Cake. . . . . . . . . . . . . . . . . . 23 Mocha Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Miner’s (Bundt) Cake. . . . . . . . . . . . . . . . . . . . 24 Chocolate Chip Coffee Cake. . . . . . . . . . . . . . 25 Kahlua Chocolate Cake. . . . . . . . . . . . . . . . . . 25

Apricot Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Chocolate Date Bars. . . . . . . . . . . . . . . . . . . . . 44 Chocolate Macaroons. . . . . . . . . . . . . . . . . . . . 45 Pineapple-Coconut Delights. . . . . . . . . . . . . . 45 Chocolate Peanut Butter Bars . . . . . . . . . . . . 46 Lime and Pineapple Squares . . . . . . . . . . . . . 46 Lemon Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Maple Shortbread Bars. . . . . . . . . . . . . . . . . . 47 Oatmeal Cookies with A-Peel. . . . . . . . . . . . . 48 Butterscotch Delights. . . . . . . . . . . . . . . . . . . . 48 Orange and Date Squares. . . . . . . . . . . . . . . . 49 Peanut Meringue Cookies. . . . . . . . . . . . . . . . 49 Ruth Sara’s Oatmeal Cookies. . . . . . . . . . . . . 50 No-Bake Chocolate Oatmeal Cookies. . . . . . 50

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Ruth’s Recipes

Contents
Pies, Tarts, Cobblers and Crisps
. . . . . . . . . . . . . . . . . . .

51
52 52 53 53 54 54 55 55 56

Mocha Ice Cream Pie. . . . . . . . . . . . . . . . . . . . Speedy Sweet Potato Pie. . . . . . . . . . . . . . . . . Citrus Brulee Tarts. . . . . . . . . . . . . . . . . . . . . . Apple Cheese Tart. . . . . . . . . . . . . . . . . . . . . . . Cashew Nut Tart. . . . . . . . . . . . . . . . . . . . . . . . Blueberry Orange Cobbler . . . . . . . . . . . . . . . Peach-Blueberry Cobbler. . . . . . . . . . . . . . . . . Peach-Raspberry Cobbler . . . . . . . . . . . . . . . . Blueberry Crisp. . . . . . . . . . . . . . . . . . . . . . . . .

Ruth’s Parmesan Chicken . . . . . . . . . . . . . . . . 70 Mom Goldman’s Best Noodle Pudding . . . . 71 Noodle Apple Bake. . . . . . . . . . . . . . . . . . . . . . 71 Zucchini Quiche . . . . . . . . . . . . . . . . . . . . . . . . 72 Salami Loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Muffins

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

73
74 74 75 75 76

Miscellaneous Desserts

. . . . . . . . .

57

Apricot Muffins. . . . . . . . . . . . . . . . . . . . . . . . . Ruth’s Chocolate Chip and Orange Muffins. . . . . . . . . . . . . . . . . . . . . Corn-Walnut Muffins. . . . . . . . . . . . . . . . . . . . Cheddar Apple Muffins. . . . . . . . . . . . . . . . . . Dilled Cheddar Corn Muffins. . . . . . . . . . . . .

Cranberry Bog Bark. . . . . . . . . . . . . . . . . . . . . 58 Jacques Pepin’s Strawberry Panache. . . . . . . 58 Instant Tiramisu. . . . . . . . . . . . . . . . . . . . . . . . 59 Orange Tapioca Fluff . . . . . . . . . . . . . . . . . . . . 60 Philly Apple Kuchen. . . . . . . . . . . . . . . . . . . . . 60 Plum Torte. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Simple Strawberry Mousse. . . . . . . . . . . . . . . 62 Spiced Peaches. . . . . . . . . . . . . . . . . . . . . . . . . . 62

Salads

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77

Entrées

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63

Alte Goldman’s Cabbage Roll. . . . . . . . . . . . . 64 Easy Barbecued Lamb Chops. . . . . . . . . . . . . 64 Ann’s Spaghetti Pie. . . . . . . . . . . . . . . . . . . . . . 65 Easy Chicken Tetrazzini. . . . . . . . . . . . . . . . . . 65 Canal House Restaurant’s Macaroni and Cheese. . . . . . . . . . . . . . . . . . . . 66 Lime Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Creamy Chicken Enchiladas. . . . . . . . . . . . . . 67 Salmon Loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Apricot Glazed Chicken with Potatoes. . . . . 68 Macaroni & Cheese. . . . . . . . . . . . . . . . . . . . . . 68 Eggplant Marcia . . . . . . . . . . . . . . . . . . . . . . . . 69 Ruth Smiley’s Noodle Cheese Pudding. . . . . 69 Glazed Corned Beef . . . . . . . . . . . . . . . . . . . . . 70

Evie’s Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Green Beans and Red Onion Salad. . . . . . . . 78 Ruth’s Sweet and Sour Beets . . . . . . . . . . . . . 79 Maple Raspberry Salad Dressing. . . . . . . . . . 79 Cold Rice Salad. . . . . . . . . . . . . . . . . . . . . . . . . 79 Marinated Vegetable Relish . . . . . . . . . . . . . . 80 Pickled Baby Carrots . . . . . . . . . . . . . . . . . . . . 81 Quick ‘n’ Easy Corn Relish. . . . . . . . . . . . . . . 81 Ruth’s Cranberry Mousse Salad. . . . . . . . . . . 82 Spinach and Red Cabbage Salad. . . . . . . . . . 82

Soufflés

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83

Cold Rhubarb Soufflé. . . . . . . . . . . . . . . . . . . . 84 Orange Cream Blender Soufflé . . . . . . . . . . . 84

Vegetable Dishes

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85

Baked Lima Bean Casserole. . . . . . . . . . . . . . 86 Bar-B-Q’d Lentils . . . . . . . . . . . . . . . . . . . . . . . 86 Confetti Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Parmesan Portobellos. . . . . . . . . . . . . . . . . . . . 87 Corn Pudding 1. . . . . . . . . . . . . . . . . . . . . . . . . 88 Corn Pudding 2. . . . . . . . . . . . . . . . . . . . . . . . . 88
Ruth’s Recipes

5

7

Appetizers/Snacks
Bleu Cheese Cheesecake
Ingredients
1 1/2 cups crushed saltine crackers 1 stick  butter, melted 5  eggs 4 packages (8 oz. each)  cream cheese, softened 8 oz.  crumbled bleu cheese
Appeared in Syracuse Post-Standard — Recipe Swap, 12/4/97

Ruth Goldman of Auburn, a regular contributor to this column, shares an unusual cheesecake recipe that was served at a party given by the mixed doubles indoor tennis group she belongs to. Ruth also thinks it would make a great appetizer for holiday parties.
Also, Syracuse Post-Standard — Recipe Swap, 12/30/98

Directions
1.  Combine crushed saltines and butter (use blender to make fine cracker crumbs). 2.  Press mixture into bottom of a 9-inch springform pan. 3.  In blender, beat eggs, cream cheese and bleu cheese until very smooth. 4.  Pour into prepared crust and bake at 325 degrees for 45 minutes. 5.  Cool in pan and refrigerate overnight. 6.  Remove sides of pan and let cheesecake come to room temperature for flavor and ease of spreading.

Ruth Goldman of Auburn writes: “I wanted to share a great appetizer for New Year’s Eve, Bleu Cheese Cheesecake. It goes great with bland crackers. My tennis friends love it with a glass (or two) of white wine. There’s no need to use an expensive bleu cheese for the recipe; a supermarket’s own brand is just fine.”

Ruth with two of her favorite tennisplaying cronies, Betty Greene and Ann Kukella, who were frequent recipients of Ruth’s baked goods and contributors to her recipe collection.

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Ruth’s Recipes

Appetizers/Snacks
Cheese Crisps
Ingredients
8 oz. grated cheddar cheese 1 cup  margarine, melted 1/4 tsp.  cayenne pepper ½ tsp.  salt 2 cups  sifted flour 2 cups  Rice Crispies cereal
Appeared in Syracuse PostStandard — Recipe Swap, 12/30/91

Directions
1.  Blend cheese and margarine together in bowl. 2.  Add cayenne pepper, salt and flour. Blend and mix in cereal. 3.  Form mixture into 60 to 70 small balls. 4.  Place on ungreased cookie sheets; flatten each with fork and bake in a preheated 400-degree oven for 10 minutes.

This recipe is from Ruth Goldman of Auburn who likes keeping holidays simple, but fun.

Coconut Curried Nuts
Ingredients
2 large egg whites (1/4 cup) 4 cups  mixed raw nuts (including pecans, cashews, almonds, peanuts and walnuts) 1/2 cup  shredded coconut, sweetened or unsweetened 3 tbsp.  sugar 1 tbsp.  plus 1 tsp. curry powder 1/4 tsp.  cayenne pepper 1 tsp.  kosher salt 1/2 tsp.  white pepper 4.  Add the nuts and toss until coated. 5.  Place the remaining ingredients in another bowl, toss to combine, and add to the nuts. 6.  Toss again and coat everything well and evenly. 7. Transfer to the prepared sheet and arrange in a single layer. 8.  Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour. 9.  Remove from oven and immediately loosen the nuts with a metal spatula and set aside to cool before serving. Makes 4 cups.

Appeared in Syracuse Post-Standard — CNY/ Food Section, 12/20/06

Ruth Goldman of Auburn wanted to share a recipe for coconut curried nuts that were inspired by a recipe in the cookbook Savor the Moment by the Junior League of Boca Raton, Fla.

Directions
1.  Preheat oven to 225 degrees. 2.  Line a baking sheet with parchment paper. 3.  Place the egg whites in a large stainless steel bowl and whip until frothy.

Ruth’s Recipes

9

Appetizers/Snacks
Cinnamon Cocktail Pecans
Ingredients
1/2 cup sugar 2 tsp.  cinnamon 1/2 tsp.  salt 1  egg white, room temperature 3 cups  pecan halves 4.  Add pecans to egg white and toss to coat. 5.  Add sugar mixture and toss thoroughly. 6.  Spread pecans in a single layer on large cookie sheet. 7. Bake until toasted and crisp, about 20 minutes. 8.  Using spatula, immediately loosen pecans from cookie sheet and cool. 9.  Store in airtight container.
From Now We’re Cooking, published 1996 by the Comprehensive Technology Center, Auburn, N.Y.

“I keep a large jar of these addictive nuts in my refrigerator to serve with drinks or to give as gifts.”

Directions
1.  Preheat oven to 325 degrees. 2.  Combine sugar, cinnamon and salt in small bowl. 3.  Whisk egg white in large bowl until frothy.

Salmon Cheese Spread
Ingredients
1 can (16 oz.) salmon, drained 8 oz.  cream cheese, softened 1 tbsp.  lemon juice 2 tbsp.  finely chopped fresh parsley 1 tbsp.  grated onion 1 tbsp.  prepared horseradish

Appeared in the Syracuse PostStandard — CNY/Food, 11/24/99

Directions
1.  Remove skin and bones from salmon; place in a bowl and flake with a fork. 2.  Add cream cheese, parsley, lemon juice, onion and horseradish; mix well and pack into a crock or other serving dish. 3.  Refrigerate covered until well chilled. 4.  Serve with crackers or raw vegetables.

Ruth Goldman of Auburn wanted to share an appetizer recipe, Salmon Cheese Spread, that she serves at holiday gatherings.

10

Ruth’s Recipes

Appetizers/Snacks
Nob Hill Paté
Ingredients
1 lb. chicken livers 1  large onion, chopped 1 clove  garlic (leave whole) 4 tbsp.  butter 8 oz.  cream cheese 2 tbsp.  brandy 1 1/2 tsp.  almond extract 1/2 cup  sherry or white wine 2 tbsp.  mayonnaise Dash  of salt and pepper
Appeared in Syracuse PostStandard — Recipe Swap, 11/14/88

Directions
1.  Saute chicken livers, onions and garlic in butter. 2.  When onions become golden, add sherry. 3.  Pour into food processor or blender and process until mixture is smooth. 4.  Blend in remaining ingredients. 5.  Mix thoroughly. 6.  Pack in crocks or dish and refrigerate. 7. Can be served with melba rounds or crackers.

Mrs. Ruth Goldman of Auburn wrote: “This chicken paté is similar to that served at San Francisco’s Fairmont Hotel. Even people who do not care for any form of chopped liver will enjoy this paté.”

Pauline’s Cheese Log
Ingredients
Two 8-oz. packages cream cheese, softened One 8 1/2-oz. can  crushed pineapple, drained 2 cups  chopped pecans 1/4 cup  finely chopped green pepper 2 tbsp.  chopped onion 1 tsp.  seasoned salt

Appeared in Syracuse PostStandard — Recipe Swap, 12/5/88

Directions
1.  Cream the cheese until it is smooth. 2.  Stir in drained pineapple, 1 cup chopped pecans, green pepper, onion and seasoned salt. 3.  Place in refrigerator for a few hours to firm up. 4.  When mix is firm, use hands to shape log. 5.  Roll log in remaining pecans. 6.  Wrap in plastic wrap and refrigerate overnight.

Ruth Goldman of Auburn wanted to share this easy holiday hors d’oeuvres idea.

Ruth’s Recipes

11

One of Ruth Goldman’s signature book plates

12

Ruth’s Recipes

Breads

13

Breads
Apple Cheese Bread
Ingredients
2 cups flour 2/3 cup  sugar 1 tsp.  baking powder 1 tsp.  baking soda Pinch  of salt 1/2 cup  shortening 2  eggs 1 1/2 cup  pared, cored, shredded apples 1/2 cup  shredded cheddar cheese 1/2 cup  chopped nuts
Appeared in Auburn Citizen— Taste Section, 10/3/01

Directions
1.  Preheat to 350 degrees. 2.  Grease a 9-by-5-inch loaf pan. 3.  In large bowl, combine the flour, sugar, baking powder, baking soda, salt, shortening and eggs. 4.  Mix well until blended. 5.  Stir in apples, cheese and nuts. Mix well.

Ruth Goldman of Auburn tells me that this is a wonderful recipe for autumn.
6.  Pour into the prepared pan. 7. Bake for 50-60 minutes or until it tests done.

Cream Cheese and Orange Nut Bread
Ingredients
Two 3-oz. packages cream cheese, softened 1/3 cup  sugar 1 tbsp.  flour 1  egg 1  grated rind of a large orange 1  slightly beaten egg 1 cup  orange juice 1 package (16-17 oz.)  nut bread mix 2.  Combine the slightly beaten egg and orange juice in a large bowl. 3.  Add the quick bread mix, stirring until moistened. 4.  Pour 2⁄3 of the batter into a greased 9-by-5-by-3-inch loaf pan. 5.  Pour cream cheese mixture over top of batter; spoon on remaining batter. 6.  Bake in a 350-degree oven for 1 hour. 7. Cool and remove from pan. 8.  Wrap loaves in foil and refrigerate.

Appeared in Syracuse PostStandard — Recipe Swap, 10/7/91

Ruth Goldman of Auburn writes: “I’ve made this wonderful, moist quick bread for years, since reading the recipe in an October 1970 copy of Better Homes and Gardens. My friends love it with a cup of coffee and it makes a great food gift, too.”

Directions
1.  Combine cream cheese, sugar and flour; beat in 1 egg and orange peel.

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Ruth’s Recipes

Breads
Healthful Date Bread
Ingredients
1 package (8 ounces) pitted whole dates, snipped 1 cup  raisins 1 1/2 cups  boiling water 2 cups  whole wheat flour 1 tsp.  baking soda 1 tsp.  baking powder 1/4 tsp.  salt 2  slightly beaten egg whites 1 tsp.  vanilla 1/2 cup  almonds 4.  When the date mixture is cool enough, stir in beaten egg whites and vanilla. 5.  Add date mixture and ½ cup almonds to the flour mixture; stir until well-blended. 6.  The mixture will be thick. 7. Bake in a 350-degree oven for 40 to 50 minutes, or until wooden toothpick inserted in center comes out clean. 8.  Cool in pan on wire rack for 10 minutes. 9.  Remove from pan and cool completely on wire rack. Yield: one loaf, 18 servings — each has 127 calories, 2g fat, 0mg cholesterol, 115 mg sodium, 2g dietary fiber.
Appeared in Syracuse PostStandard — Recipe Swap, 4/22/96

Directions
1.  In a medium bowl, combine dates and raisins. 2.  Pour boiling water over mixture and set aside to cool. 3.  In a large mixing bowl, stir together wheat flour, baking soda, baking powder and salt.

Regular contributor Ruth Goldman of Auburn, who just returned home after wintering in the Florida Keys, wanted to share this recipe that she found in the Sarasota HeraldTribune newspaper. Welcome home, Ruth; it’s always good to hear from you.
Note: May substitute sunflower

seeds, pecans or walnuts in place of the almonds and may use fewer dates and more raisins, as personal tastes dictate.

Cranberry Pear Loaf
Ingredients
1 package (15.6 oz.)  cranberry bread mix 1 cup  orange juice 2 tbsp.  vegetable oil 1  egg 1 can (16 oz.)  pears, drained and finely chopped 1/2 cup  chopped almonds 1/4 tsp.  ground ginger

Appeared in Auburn Citizen— Taste Section, 10/20/04

Directions
1.  Preheat oven to 350 degrees. 2.  In large bowl, combine all the ingredients and stir until the dry ingredients are moistened. 3.  Pour the batter into a 9-by5-inch loaf pan that has been coated with non-stick cooking spray. 4.  Bake for 60-70 minutes or until a wooden toothpick

inserted in the center comes out clean. 5.  Remove loaf from oven and allow to cool for 15 minutes. 6.  Then remove from pan and cool completely. 7. Use immediately or keep tightly wrapped until ready to use. 8.  Slice and serve with cream cheese.

Ruth’s Recipes

15

Breads
Sour Cream Banana Bread
Ingredients
1½ cups sugar ¾ cup  shortening or 1½ stick of oleo (margarine) 2  eggs 1 tsp.  vanilla 1 cup  sour cream ½ cup  chopped nuts (optional) 2  large ripe bananas (mashed) ½ tsp.  baking powder 1 tsp.  baking soda ¼ tsp.  salt 2½ cups  all-purpose flour (sifted)

Directions
1.  Cream together sugar and shortening/oleo. 2.  Add eggs and vanilla and blend. 3.  Add bananas. 4.  Combine dry ingredients. 5.  Add alternately with sour cream. 6.  Stir in nut meats. 7. Bake in 10-inch tube pan at 375 degrees for one hour. 8.  Wrap in foil to store. This is a very moist bread. Ruth Goldman at a potluck picnic dinner with friends, including her dear friend Betty Greene (right). This recipe (undated) was found in handwritten format in Ruth’s collection and was shared by Betty. She notes that it’s “SUPER!” and serves “lots.”

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Ruth’s Recipes

Breads
Peachy Pecan Bread
Ingredients
One 16 oz. can sliced peaches 2  eggs 6 tbsp.  butter or margarine 1 tbsp.  lemon juice 2 cups  all-purpose flour 3/4 cup  sugar 1 tsp.  salt 3 tsp.  baking powder 3/4 cup  chopped pecans 2 tbsp.  peach preserves

Directions
1.  Drain peaches, reserving ∑ cup syrup. 2.  Finely chop peaches (1 cup) and set aside. 3.  In blender combine remaining peaches, butter, eggs, the reserved peach syrup and lemon juice. 4.  Cover and blend until smooth. 5.  Stir together dry ingredients. 6.  Add egg mixture and stir until moistened. 7. Fold in reserved peaches and nuts.

Appeared in Syracuse Herald-American, 8/79

Mrs. Charles B. Goldman of Auburn entered a number of dessert recipes in “What’s Cooking in Central New York.”

8.  Pour into a loaf pan. 9.  Bake at 350 degrees for 1 hour. 10.  Spread with preserves. 11.  Cool 10 minutes; remove and cool on rack.

Prune/Walnut/Orange Loaf
Ingredients
1 egg 1 tsp.  vanilla 1 tsp.  baking soda 1 1/2 cups  chopped prunes (I used the whole box of Sunsweet prunes with orange essence — wonderful flavor) 1 cup  boiling water 1/2 cup  honey 1 1/4 cups  flour 2/3 cup  sugar 3/4 cup  chopped walnuts

Directions
1.  Beat egg, and add vanilla. 2.  Cover prunes and boiling water and let stand for 20 minutes. 3.  Add honey, flour, baking soda and sugar to prune mixture; add egg and nuts and mix well. 4.  Pour into an oiled loaf pan (9-by5 inches) and bake at 325 degrees for one hour (or until done). 5.  Let stand for 10 minutes. 6.  Remove from tin and cool before serving.

This recipe was found in handwritten format on her personalized stationery (undated). She wrote:

“This is one of the moistest and most delicious loaf cakes! It’s wonderful spread with soft, low-fat cream cheese for ‘sandwiches’ with coffee. Bon appetit!!”

Ruth’s Recipes

17

Breads
Yeast Buns
Ingredients
1 egg 1 stick  butter (4 oz.) ¼ cup  sugar ½ tsp.  salt 1  yeast cake 1 cup  hot milk (scalded) 3 cups  (more or less)  until it’s a stiff dough Raisins

Directions
1.  Dissolve yeast cake in a little warm milk with a pinch of sugar and set aside. 2.  Mix melted butter with sugar and salt. 3.  Add scalded milk and blend thoroughly. 4.  Add well-beaten egg. 5.  Add yeast cake mixture. 6.  Add flour last.

A recipe passed on from Ruth’s mother, Jeannette Rosenbaum. It was found typewritten on Jeannette’s manual typewriter on her personalized notepad.

7. Refrigerate overnight. 8.  Roll out — add sugar, raisins, anything else and roll up. 9.  Cut into buns. 10.  Let rise in greased pans. 11.  Bake at 350 degrees.

Sour Cream Maple Bread
Ingredients
1 3/4 cup all-purpose flour 2 tsp.  baking powder 1 tsp.  baking soda 1/2 tsp.  salt 1/2 cup  unsalted butter, at room temperature 3/4 cup  maple syrup 1 cup  sour cream 1  egg 1/2 cup  chopped pecans 4.  In a medium bowl, using a hand-held electric mixer, beat the butter until smooth, then slowly add the maple syrup, mixing constantly. 5.  By hand, whisk in the sour cream and egg. 6.  Stir in pecans. 7. Add flour mixture and stir until just blended (do not overmix). 8.  Spoon batter into prepared pan and bake until a toothpick inserted into the center comes out clean (50-60 minutes). 9.  Transfer the pan to a wire rack and cool 15 minutes; turn loaf onto rack and cool completely. Makes 1 loaf.

Appeared in Syracuse Post-Standard — CNY/ Food section, 2/08/06

Ruth Goldman of Auburn wanted to share a recipe for sour cream maple bread. The recipe is from Diana’s Desserts (www. dianasdesserts.com), a website dedicated to home bakers.
To store: When completely

Directions
1.  Preheat oven to 350 degrees. 2.  Grease and flour an 8-by4-inch loaf pan. 3.  In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

cooled, wrap in plastic wrap and then place in aluminum foil. Store at room temperature for up to 3 days or place in an airtight container and freeze for up to 3 months.

18

Ruth’s Recipes

Cakes

19

Cakes
Maida’s Blueberry Cake
Ingredients
2 cups fresh blueberries 21/3 cups  flour 1 tsp.  cinnamon 1 ¼ cups  sugar 1/2 cup  butter 2 tsp.  baking powder 1/2 tsp.  salt 1 tsp.  vanilla 1  egg 1/2 cup  milk 1  lemon rind, finely grated 1/2 cup  finely chopped walnuts 3.  In small bowl, combine 1⁄3 cup flour, cinnamon and ½ cup sugar. 4.  Cut in ∑ cup of the butter until the mixture resembles coarse crumbs. Set aside for topping. 5.  Mix together remaining flour, baking powder and salt. 6.  Place berries in a bowl and sprinkle with 1½ tbsp. of flour mixture. Toss and set aside. 7. Cream remaining butter with remaining sugar; beat in vanilla and egg until fluffy. 8.  Stir in remaining dry ingredients with the milk and lemon rind. 9.  Stir the stiff batter with the
Appeared in Syracuse HeraldJournal— Recipe Swap, 7/9/85

With blueberries coming to market, Ruth Goldman of Auburn submitted her favorite blueberry dessert recipe, which she says is from one of Maida Heatter’s dessert books.

blueberries until just mixed. 10.  Spread evenly in a 9-inch square pan and sprinkle with crumb topping mixture and nuts. 11.  Bake about 50 minutes; serve warm.

Directions
1.  Pick over, rinse and drain blueberries. 2.  Preheat oven to 375 degrees.

Apricot Cream Cheese Coffeecake
Ingredients for Cake
8 oz. cream cheese ½ cup  butter or oleo (margarine) 1¼ cup  sugar 2  eggs ¼ cup  milk 1 tsp.  vanilla 2 cups  sifted flour 1 tsp.  baking powder ½ tsp.  baking soda ¼ tsp.  salt 12 oz.  apricot preserves

Appeared in Auburn YMCA-WEIU Cookbook, published 2003

Ingredients for Topping
2 cups shredded coconut 2/3 cup  packed brown sugar 1 tsp.  cinnamon 1/3 cup  melted butter or oleo

4.  Pour half of this mixture into greased and floured 9-by-13inch pan. 5.  Cover with one 12-oz. jar of apricot preserves. 6.  Dot with remaining batter and bake at 350 degrees for 35 to 40 minutes. 7. Combine ingredients for topping. 8.  Spread topping over hot cake. 9.  Broil 3 to 4 minutes until golden. (Watch carefully as it may burn easily.)

Directions
1.  Thoroughly blend softened cream cheese, oleo/butter and sugar. 2.  Add eggs, milk and vanilla. 3.  Add flour, baking powder, baking soda and salt and mix well.

20

Ruth’s Recipes

Cakes
Flourless Chocolate Truffle Cake
Ingredients
16 oz. semisweet chocolate chips 1¼ sticks (10 tbsp./5oz.)  unsalted butter 5  eggs, separated, at room temperature
Appeared in Syracuse Post-Standard, Food Section, 7/10/02

Directions
1.  Melt chocolate chips and butter in a double boiler over simmering water, stirring until smooth. 2.  Pour chocolate mixture into large bowl; cool slightly. 3.  Preheat oven to 375 degrees. 4.  Generously butter or spray a 9-inch springform pan. 5.  Beat yolks to blend and stir into chocolate mixture. 6.  Beat egg white to stiff peaks and gently fold small amount of whites into chocolate mixture to loosen. 7. Fold in remaining whites and mix well. 8.  Pour batter into prepared pan and bake for 12 minutes. Do not overbake! Cake will be loose and will firm up when refrigerated. 9.  Cool completely in pan. Refrigerate overnight before removing sides of springform pan. 10.  Decorate with chocolate curls (dark or white chocolate). Makes 14-16 servings.
Note: I always keep extra

“Here’s my flourless chocolate cake recipe. I’ve made it for years and keep one at all times in the freezer to give as a gift to friends. A cousin in Auburn had a small dinner for Syracuse University head football coach Paul Pasqualoni a few years ago, and I made this special dessert. The coach liked it so much he took a piece home with him at the evening’s end.”
Appeared in Auburn Citizen — Taste section, 6/14/00

Ruth Goldman says this sinful chocolate truffle cake has been one of her most outstanding desserts over the years. Mrs. Goldman has given this recipe to many of her friends, and she thought you would enjoy it. It is very dense and rich so just serve it in small wedges. She likes to put curls of dark chocolate on top. Ruth also uses a little whipped cream or Cool Whip that has been mixed with a touch of Kahlua. Sometimes she serves it with raspberry sauce over the top.
Also appeared in Auburn Citizen (undated)

Ruth R. Goldman is back in Auburn after spending the winter in Florida. She wrote to tell readers about a new dessert idea that she found in a 1986 issue of Bon Appetit. She says: “My contributions to a recent potluck aftertennis party was dubbed the ultimate dessert. It serves at least 16 because of its richness and only takes 12 minutes to bake.” Welcome back, Ruth. It’s always good to hear from you.
also Appeared in Diana’s Desserts, 9/29/03

chocolate curls in a jar in the refrigerator. A few fresh raspberries are also a nice touch next to each portion. Bon Appetit!

“I guess I would have to call this ‘the ultimate dessert’ in my extensive collection! It is very dense and delicious and only bakes for exactly 12 minutes. I always keep one in the freezer for gift giving.”

Ruth’s Recipes

21

Cakes
Chocolate Truffle Cake
Ingredients
1 box dark chocolate fudge or devil’s food cake mix (I only use Duncan Hines!) 4  eggs 1 cup  sour cream 3/4 cup  water 1/4 cup  vegetable oil 1 small box (4 servings size)  instant chocolate fudge pudding mix 1 cup  semisweet chocolate chips
Appeared in Auburn Citizen — Taste Section, 10/20/04

Delicious and no one knows it all started from a cake mix! Try to keep the secret if possible. Definitely try the Kahlua cream topping. It makes eating this scrumptious cake even more decadent.

Kahlua Cream Topping
Directions
1.  Preheat oven to 350 degrees. 2.  Mix all ingredients in large bowl and then stir in the chocolate chips by hand. 3.  Pour batter into a well-greased (you may use Pam or other non-stick cooking spray) 9- or 10inch bundt pan and bake for 50-60 minutes. 4.  Cook cake for 30 minutes and then remove from baking pan. 5.  Cover with aluminum foil when cool and refrigerate. 6.  Serve each cold slice with Kahlua cream, if desired.

Ingredients
One 8 oz. carton frozen non-dairy whipped topping, thawed 1/4 cup  (or more to your taste) coffee liqueur, preferrably Kahlua liqueur

Directions
Mix the whipped topping together well with the coffee liqueur (a day before to blend flavor) and keep in refrigerator with the cake until ready to serve. Makes 16 (small, but very rich) servings.

22

Ruth’s Recipes

Cakes
Lithuanian Coffee Cake
Ingredients for Filling
1/4 cup dark brown sugar, packed 2 tbsp.  granulated sugar 1 tsp.  cinnamon 1 tbsp.  ground coffee (not brewed) 1/4 cup  chopped walnuts 1/4 cup  raisins medium speed for 45 seconds. 4.  Scrape down the sides with a rubber spatula. 5.  Add the eggs and beat for 30 seconds. 6.  Scrape down the sides of the bowl. 7. Add the coffee, vanilla extract and sour cream. 8.  Beat on low speed for 30 seconds, until well creamed. Scrape down sides of the bowl. 9.  In a separate mixing bowl, sift together the flour, baking soda and baking powder. 10.  Pour the creamed mixture over the top of the flour mixture, scraping the bowl well. 11.  Mix on low speed for 45 seconds, just to combine, stopping to scrape down the sides of bowl. 12.  Prepare a 10-cup Bundt pan, either by spraying with nonstick cooking spray or greasing with shortening and then flouring the pan. 13.  Pour in half of the batter.
Appeared in Syracuse PostStandard — Recipe Swap, 5/7/03

Ingredients for Cake
1 cup granulated sugar 8 tbsp.  (1 stick) butter, softened to room temperature 2  eggs 1 tbsp.  brewed coffee, chilled 1 tsp.  vanilla extract 1 cup  low-fat sour cream 2 cups  unbleached flour 1 tsp.  baking soda 1 tsp.  baking powder

Ruth Goldman, of Auburn, wanted to share a recipe for a Lithuanian Coffee Cake that her friend, a Yale University professor, sent. It’s the specialty at Claire’s, a restaurant near the university in New Haven, Conn.

14.  Sprinkle half of the filling on top, followed by the remaining batter and topped by remaining filling. 15.  Bake in center of oven for 46 to 50 minutes, until a tester inserted in center comes out clean. 16.  Remove cake from oven; let cool in pan for 5 minutes, then turn it onto a plate. 17. Serve warm or cooled to room temperature.

Directions
1.  Combine all filling ingredients into a small bowl; stir well to combine. Set aside. 2.  Preheat oven to 350 degrees. 3.  For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on

Ruth’s Recipes

23

Cakes
Mocha Cake
Ingredients
2 cups sour cream 2  large eggs 1 (18.25 oz.) package  chocolate cake mix 1/2 cup  coffee liqueur 1/4 cup  vegetable oil 12 oz. package  semisweet chocolate chips 1/2 cup  crushed almond brickle chips (optional) 1 pint  whipping cream 1/4 cup  confectioners’ sugar 4.  Pour batter into a greased and floured 10-inch Bundt pan. 5.  Bake at 350 degrees for 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. 6.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wire rack. 7. Beat whipping cream at medium speed of electric mixer until foamy; gradually add in ∑ cup confectioners’ sugar, beating until soft peaks form. Serve with cake.
Note: This recipe was made
Appeared in Syracuse PostStandard — Recipe Swap, 5/1/02

Directions
1.  Stir together sour cream, eggs, cake mix, coffee liqueur and vegetable oil in a large bowl. 2.  Blend well. 3.  Stir in chocolate chips and, if desired, almond brickle chips.

with Kahlua coffee liqueur and Heath Bits ’O Brickle Almond Toffee Bits for the crushed almond brickle chips.

Ruth Goldman of Auburn, a regular contributor to this column, sent a recipe for Mocha Cake that she found in Southern Living magazine. The recipe originated at The Supper Club in Wilmington, N.C. Ruth wrote: “This cake is so rich. If you prefer, Cool Whip is just as good to serve with the cake as the whipped cream.”

Miner’s (Bundt) Cake
Ingredients
1 cup butter 2 cups  sugar 2  eggs 1 cup  sour cream 1 1/2 tsp.  vanilla 2 cups  flour 1 tsp.  baking powder 1/4 tsp.  salt 1 cup  semisweet chocolate morsels

Appeared Syracuse PostStandard — recipe swap, 11/6/02

Directions
1.  Cream butter and sugar until light and fluffy. 2.  Beat in eggs, 1 at a time, until well blended. 3.  Fold in sour cream and vanilla. 4.  Fold in flour, baking powder, salt and chocolate morsels. 5.  Spoon into Bundt pan and bake at 350 degrees for 60 minutes. Serves 8.

Ruth Goldman of Auburn writes: “Here’s a one-bowl Bundt cake recipe (Miner’s Cake) that gets 10 stars for ease and taste. It was recently shared by a friend of mine (a great cook) who lives in Cleveland, Ohio.”

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Ruth’s Recipes

Cakes
Chocolate Chip Coffee Cake
Ingredients
1 cup butter or margarine, softened 1 package (8 oz)  cream cheese, softened 1½ cups  sugar, divided 2  eggs 1 tsp.  vanilla 2 cups  flour 1 tsp.  baking powder ½ tsp.  baking soda ¼ tsp.  salt ¼ cup  milk 1 cup  semisweet chocolate chips ¼ cup  chopped pecans 1 tsp.  cinnamon
Appeared in Auburn Citizen — Taste Section, 2/6/02

Directions
1.  Preheat oven to 350 degrees. 2.  In a mixing bowl, cream the butter, cream cheese and the 1¼ cups of sugar. 3.  Beat in the eggs and vanilla. 4.  Combine the flour, baking powder, baking soda and salt. 5.  Add this to creamed mixture alternately with the milk. 6.  Stir in the chocolate chips. 7. Pour into a greased 9-inch springform pan. 8.  Combine the pecans, cinnamon and remaining sugar. Sprinkle over the batter. 9.  Bake in a 350-degree oven

Ruth tells me that this is delicious, plus it freezes well. You may want to surprise a special Valentine with this for breakfast.
for 50-55 minutes or until a toothpick inserted comes out clean. 10.  Let cool for 15 minutes. 11.  Run a knife around the edge of the pan to loosen. 12.  Remove the sides of the pan. 13.  Cool completely before cutting.

Kahlua Chocolate Cake
Ingredients
1 package (18 1/2 oz.)  devil’s food cake mix 1 carton (8 oz.)  sour cream 1 cup  Kahlua or any coffee liqueur 3/4 cup  vegetable oil 4  eggs 6 oz.  semisweet chocolate morsels 3.  Using electric mixer, beat at low speed to blend, then on medium speed for 4 minutes and finally at high speed for 8 minutes. 4.  Stir in chocolate morsels by hand. 5.  Pour batter into greased and floured 10-inch tube pan. 6.  Bake for 55 to 60 minutes, or until wooden pick inserted near center comes out clean. 7. Cool in pan 30 minutes. 8.  Invert on wire rack to complete cooling. 9.  Serve cold with Cool Whip.

Appeared in Syracuse PostStandard — Recipe Swap, 7/17/97

Directions
1.  Preheat oven to 350 degrees. 2.  In a large mixing bowl, combine cake mix, sour cream, Kahlua, oil and eggs.

Ruth Goldman of Auburn, a regular contributor, wanted to share this summer dessert idea that she says “tastes fantastic when served cold from the refrigerator. It is an easy summer cake to make and take to a picnic.”

Ruth’s Recipes

25

The inside cover of the first cookbook owned by Ruth’s mother, Jeannette Rosenbaum, and later passed down to her daughter and granddaughter. It is dated 1924.

26

Ruth’s Recipes

Cheesecakes

27

Ruth’s Tips and Tricks for Perfect Cheesecake Baking

F

Ruth Goldman with husband Charles in her much-loved kitchen during one of the mid-summer, week-long visits of grandchildren Seth and Abby to Auburn, N.Y.

or my grandmother Ruth Sara Goldman, or Nanny as she was always known to me, the ability to bake the perfect cheesecake never caused her to break a sweat. In fact, her recipes seem almost trivially simple. But the first time I attempted to recreate one of her recipes, I began to panic as I realized I had no idea whether to grease the pan, or even more critical, how to tell when the cheesecake was done baking. Thus, from her margin notes in several of her favorite cheesecake cookbooks, which I found to be heavily annotated, I have compiled some of the lessons she learned over her many joyous years in the kitchen about how to perfect cheesecake baking, freezing and gifting.
Abby R. Goldman

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Ruth’s Recipes

Freezing for Future Use
KKSome cheesecakes freeze better than others. The rich, heavy cream-cheese cakes freeze well, while lighter and moister custardy cakes freeze less well. … Refrigerate the cake before you freeze it and wrap it carefully to prevent freezer burn. (The Joy of Cheesecake) KKTo freeze your cheesecake, prepare it according to the recipe directions, except omit the topping. Place it on a tray and freeze, uncovered, for 6 hours or till firm. Remove the cheesecake and wrap it in heavy-duty foil or place it in a large freezer bag. Seal, label and freeze your cheesecake for several months. Thaw the uncovered cheesecake in the refrigerator overnight or at room temperature for 2 to 3 hours. Put any topping on your cheesecake after it has thawed. (Cheesecake Extraordinaire) KKWrapped properly to be airtight, in plastic wrap and an outer covering of foil, cheesecake suffers no loss of texture for up to three months in the freezer. Allow it to defrost in the refrigerator for 24 hours before serving. Decorate and refrigerate two hours before serving. (125 Best Cheesecake Recipes)

Giving Cheesecakes as Gifts
Bakers who make cheesecakes or cheese pies to give away as gifts face the problem of perhaps never seeing their pans again. On the other hand, if you try to remove the cheesecake from the metal bottom, you run the risk of damaging the cake in the process. Here’s our solution … Obtain a supply of nine-inch cardboard pizza disks. (Try to find them in the housewares department of a department store or a pizzeria or make yourself from sturdy cardboard.) Wrap the disks in foil — they will get soggy otherwise — and use them in place of the metal bottom. (The Joy of Cheesecake) Unequivocal comments about a trial cheesecake recipe scribbled into a cookbook by Ruth Goldman. at room temperature before starting. (Cheesecake Extraordinaire) KKIt’s Done When It Jiggles. Bake the cheesecake in the center of the oven for 45 to 55 minutes or until the top starts to brown lightly. When you pull out the oven rack to remove the cheesecake, the center of the cheesecake should have a slight jiggle to it, with the sides looking somewhat dry. Don’t worry about the wobbling center — the cheesecake will continue to bake as it cools and the center will firm up. (125 Best Cheesecake Recipes)

Tips and Tricks
KKMake it creamy. If you want a cheesecake with a creamy consistency, have all of the ingredients

Ruth’s Recipes

29

Ruth’s Tips and Tricks for Perfect Cheesecake Baking
KKDo I Have to Bake the Crust First? Most recipes do not require baking first. The best place for the crust is in the freezer until the filling is ready to be poured into it. If the crust is properly made in a cheesecake pan, it will not stick. It is not necessary to grease the pan unless you’re using a springform pan.” (125 Best Cheesecake Recipes) KKCheesecakes often crack. But you can reduce the chances of your cake cracking with these simple precautions. Do not overbeat the batter when adding the eggs. Beating too long or at too high a speed will cause the concentric cracks. Always beat eggs using the lowest speed of your electric mixer. (Cheesecake Extraordinaire) KKToasting Nuts. Bring out the crunchy goodness of nuts by toasting them. Simply spread a single layer of nuts in a baking pan. Bake in a 350-degree oven for 8 to 10 minutes or until light brown, stirring occasionally. … It’s easy to have toasted nuts always on hand. Simply toast a large amount of nuts and store them in a covered container in your freezer for several months. (Cheesecake Extraordinaire)

Troubleshooting
KKcracking. The most common disaster that beginning cheesecake bakers encounter is cracking … the problem is probably in the baking and cooling. As the cheesecake bakes, it gives off a considerable amount of moisture. If it gives off too much or gives it off too fast, the cake will crack. One solution to this problem is to increase the humidity of the oven. At home this result can be obtained by placing the cake pan in a water bath by placing a pan of water on the bottom shelf of the oven. Since springform pans are not watertight, it is advisable to place a skirt of aluminum foil around the entire bottom of the pan before placing it in a water bath. Deep concentric cracks and a dark brown top indicate that the cake was baked too long and/ or at too high a temperature. Such cracks are usually indicative of extensive damage to the egg

One of Ruth Goldman’s many cheesecake cookbooks, a Mother’s Day gift from her three children.

30

Ruth’s Recipes

Ruth’s Tips and Tricks for Perfect Cheesecake Baking
white structure and consequently mean a soggy cheesecake. Don’t serve it to company. Grand Canyon crevices across the center of the cheesecake are unsightly, but usually not very serious. They are often caused by drafts or come about during the cooling process. Two safeguards can be recommended. Do not open the oven any more or any longer than is absolutely necessary. Unless the recipe specifically calls for it, never open the door during the first 30 minutes of baking. To prevent cracking during the cooling process, run a knife or a spatula along the edge of the pan so that the cake can pull away freely as it contracts. Don’t forget that unsightly cracks can be hidden with a judicious use of a topping. KKSolution to Underbaking: Most underbaking errors can be remedied by refrigerating before serving. (125 Best Cheesecake Recipes)

Sources
KKThe Joy of Cheesecake by Dana Bovbjerg and Jeremy Iggers, Barron’s Educational Series, Woodbury, N.Y., 1980. KKCheesecake Extraordinaire by Mary Crownover, Contemporary Books, 1994. KK125 Best Cheesecake Recipes by George Geary, Robert Rose Inc., Toronto, Canada, 2002.

Ruth’s Modified Basic Crumb Crust
from The Joy of Cheesecake

Ingredients
1 cup Graham Cracker Crumbs 6 tbsp.  butter, melted ¼ cup  granulated sugar ½ cup  pecans, ground in food processor

Directions
1.  Place the crumbs and pecans in a mixing bowl and add the butter and sugar. Blend well. 2.  Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch baking dish or springform mold. 3.  Chill the crust for 5 to 10 minutes in the freezer until it is set.

Book plate in one of Ruth Goldman’s cheesecake cookbooks, a gift to her from the longtime Recipe Swap coordinator at the daily newspapers in Syracuse, N.Y., Evelyn Clayton.

Ruth’s Recipes

31

Cheesecakes
Chocolate Cheesecake with Orange Glaze
Ingredients for the Crust
1 package (9 oz.) chocolate wafer cookies 1/2 cup  (1 stick) butter, melted 3 tbsp.  sugar
Appeared in the Syracuse Herald American — Recipe Swap, 10/24/93

Directions
1.  Make crust first by finely grinding the chocolate wafers in a blender or food processor; add sugar and melted butter. 2.  Press mixture into bottom and up sides of a 9-inch diameter springform pan. (If desired, this can be done a day or two in advance and kept refrigerated until ready to use.) 3.  Preheat oven to 350 degrees. In a blender or food processor, blend cream cheese and sugar until smooth. 4.  Add sour cream, eggs, cocoa powder and vanilla. 5.  Blend in melted chocolate and continue blending until mixture is very smooth. 6.  Pour into prepared pan and bake on center rack of oven for about 45 minutes or until cheesecake begins to crack at the edges.

Ingredients for the Filling
3 packages (8 oz. each) cream cheese at room temperature 1 cup  sugar 1 1/2 cups  sour cream 2  eggs 1 tbsp.  unsweetened cocoa powder 1 tsp.  vanilla 10 oz.  semisweet chocolate morsels, melted (almost a whole 12-ounce package)

Ruth Goldman of Auburn wanted to share this recipe that she says she often makes for gifts. Ruth added a note that she also has “a wonderful 10-star white chocolate cheesecake recipe that would be great for the upcoming holidays” if anyone wants it.

7. The center will not be fully set but will harden when cooled and chilled overnight. 8.  Do not remove pan sides. 9.  The next day, spread prepared marmalade carefully over cheesecake and chill again until glaze is set (about 1 hour). 10.  Cut into small wedges.

Topping
1/2 cup orange marmalade, melted, blended until smooth and cooled

32

Ruth’s Recipes

Cheesecakes
Chocolate Mousse Cheesecake
Ingredients for Crust
1 cup graham cracker crumbs (or chocolate wafer cookie crumbs) 1/4 cup  butter, melted
Appeared on Diana’s Desserts website, 10/1/03 (www.dianasdesserts.com)

An easy cheesecake to make, and so delicious. Looks great topped with chocolate curls or top each slice with a mixture of Cool Whip and Kahlua coffee liqueur.

Ingredients for Filling
3 (8-oz.) packages  cream cheese, softened at room temperature 1 can (14-oz.)  sweetened condensed milk 4  large eggs 2 tsp.  vanilla extract 2 cups  (12-oz.) semisweet chocolate chips, melted and cooled

Directions
1.  Mix together the graham cracker crumbs (or chocolate wafer cookie crumbs) and the melted butter. 2.  Place mixture firmly in bottom of a 9-inch springform pan. 3.  Place all filling ingredients in a blender or food processor; blend or process until smooth. 4.  Pour into prepared crust.

5.  Bake at 300 degrees for one hour. 6.  Let cool at room temperature. 7. Refrigerate cheesecake overnight before releasing sides of springform pan. 8.  Garnish cheesecake with chocolate curls or top slices with Cool Whip mixed with Kahlua coffee liqueur, or decorate as desired. Makes 12-16 servings.

Ingredients for Garnish (optional)
Cool Whip mixed with Kahlua coffee liqueur Chocolate curls

Ruth’s Strawberry Cheesecake
Ingredients for crust:
1/4 cup melted butter 1 cup  graham cracker crumbs

Appeared in Syracuse PostStandard — Recipe Swap, 4/28/04

Directions
1.  Make a graham cracker crust in a 9-inch springform pan (∑ cup melted butter and 1 cup crumbs). 2.  Combine all other ingredients in blender. 3.  Bake at 450 degrees for 15 minutes; don’t remove cake and then bake at 250 degrees for 45 minutes more. 4.  Cool and refrigerate overnight before taking out of springform.

Ingredients for filling:
2 cups of 1 percent lowfat cottage cheese 1/4 cup  flour Two packages (8-oz.)  light cream cheese 1/2 cup  sugar 2 tsp.  vanilla 2  egg whites and 1 large egg 1/2 to 3/4 cup  fresh strawberries

Ruth Goldman, of Auburn, wanted to share a recipe for Strawberry Cheesecake made in a blender and garnished with fresh berries.

Makes 12 servings.
note: Delicious with Cool Whip

and berries on top. It’s low-fat too!!

Ruth’s Recipes

33

Cheesecakes
Chocolate Chip and Walnut Cheesecake
Ingredients
1 1/2 cups chocolate cookie crumbs 1 lb.  cream cheese, softened 1 cup  sugar 1 teaspoon  vanilla 3  eggs 2 cups  sour cream 1/2 cup  walnuts, coarsely chopped 1/2 cup  semisweet chocolate chips 3.  In a large bowl, using an electric mixer, beat together the cream cheese, sugar and vanilla until smooth and fluffy. 4.  Stir in eggs and sour cream. 5.  Fold in walnuts and chocolate chips. 6.  Pour mixture into prepared pan. 7. Bake 35 minutes. 8.  Remove from oven, let cool, then refrigerate overnight before cutting. 9.  Serve with a dollop of freshly whipped cream and a drizzle of chocolate syrup.
Appeared in Syracuse PostStandard — Recipe Swap, 6/11/03

Ruth Goldman, of Auburn, responded with a recipe for Chocolate Chip and Walnut Cheesecake, which bakes in just 35 minutes. Variations
Mint Chocolate Chip Cheesecake: Substitute

Directions
1.  Preheat oven to 375 degrees. 2.  Evenly sprinkle cookie crumbs over the bottom of a 9-inch springform pan; press crumbs down lightly.

mint chocolate chips for the semisweet chocolate chips and omit the walnuts.
Lemon Chocolate Chip Cheesecake: Omit walnuts and

add the grated rind of 1 lemon.

Apricot Cheesecake
Ingredients
1 cup dried apricots 1 cup  gingersnap crumbs 3 tbsp.  unsalted butter, melted Grated zest of 1 orange 24 oz.  cream cheese, at room temperature 3/4 cup  sugar 4  large eggs 1/2 cup  sour cream springform pan. 4.  Toss gingersnap crumbs with butter and press onto bottom of pan; set aside. 5.  Puree apricots with orange zest in a blender; add cream cheese, sugar, eggs and sour cream; blend until smooth and creamy. 6.  Pour into prepared crust and bake until center is firm when touched lightly, 50 to 60 minutes. 7. Cool and refrigerate overnight. 8.  Remove pan sides before serving.

Appeared in Syracuse PostStandard — Recipe Swap, 9/15/99

Directions
1.  Simmer apricots in water for 30 minutes; drain. 2.  Preheat oven to 350 degrees. 3.  Butter a 9-inch

Ruth Goldman of Auburn wanted to share the Apricot Cheesecake recipe. She wrote: “I’ve converted all of the directions to the blender for ease. The cheesecake is good plain or topped with Dickinson’s Raspberry Melba Sauce (available at Wegman’s). My friends are now teasing me and calling me the ‘Cheesecake Queen.’ ”

34

Ruth’s Recipes

Cheesecakes
Lemon Cheesecake
Ingredients for crust:
1 cup graham cracker crumbs 5 tbsp.  melted butter 1 tbsp.  granulated sugar
Appeared in Auburn Citizen — Community Section, 12/1/04

Directions
1.  Preheat oven to 350 degrees. 2.  Combine crumbs, butter and sugar and press into bottom of a 7-inch springform pan. 3.  Bake for 5 minutes and set aside to cool. 4.  Increase oven temperature to 375 degrees. 5.  In blender, beat sugar, eggs and cream cheese. 6.  Add butter and extract. 7. Pour into crust and bake for 15-20 minutes. 8.  Cake will be loose in the middle but will firm up after

Creamy, smooth and lightly lemon flavored, this 7-inch cheesecake is nice for smaller families.

Ingredients for filling:
Two 8 oz. packages cream cheese at room temperature ¾ cup  granulated sugar 2  eggs 1/3 cup  butter melted and cooled ½ tsp.  lemon extract

chilling. 9.  Refrigerate overnight before removing sides of springform pan. 10.  Slice into wedges and serve with fresh strawberries if you wish. Serves 6-8.

Garnish (optional):
Fresh strawberries, sliced

Ruth’s Pumpkin Mousse Cheesecake
Ingredients for Crust
1 cup gingersnap crumbs 3 tbsp.  melted butter

Appeared in Auburn Citizen — Taste Section, 11/19/03

Directions
1.  Prepare the crust by combining the melted butter and crumbs. 2.  Press mixture into a 9-inch, well-oiled springform pan. 3.  In blender, beat the eggs, cream cheese and sugar well. 4.  Add the maple syrup, brandy, ginger, cinnamon and nutmeg. 5.  Add the cream and pumpkin. 6.  Blend until mixture is very smooth. 7. Pour the mixture into the crust.

Ingredients for Filling
Four 8 oz. packages cream cheese, softened 1 ¼ cups  sugar 3 tbsp.  maple syrup 3 tbsp.  brandy (optional) 1 tsp.  ginger 1 tsp.  cinnamon ½ tsp.  nutmeg 4  eggs ¼ cup  half and half cream 1 cup  canned pumpkin

Ruth Goldman of Auburn loves to prepare this dessert for her mother, who is still young even at 101 years old.

8.  Bake in a 350-degree oven for 1 hour. 9.  Let cool and refrigerate overnight before releasing from the springform pan. 10.  Decorate with several pecan halves around the top of the cake.

Ruth’s Recipes

35

Cheesecakes
Chocolate Raspberry Cheesecake Bars
Ingredients
1 package chocolate fudge cake mix ½ cup  butter or margarine, softened 16 oz.  packaged cream cheese, softened 6 oz.  container raspberry yogurt (2/3 cup) 1 tub  ready-to-spread chocolate frosting 3  eggs 1 ½ cups  raspberry pie filling or topping butter in a large bowl until crumbly. 4.  Reserve one cup. 5.  Press the remaining mixture into the bottom of the lightly greased pan. 6.  Using the same bowl, beat the cream cheese, yogurt and frosting until smooth. 7. Beat in the eggs until blended. 8.  Pour into the pan. 9.  Sprinkle with the reserved crumbly mixture. 10.  Bake for 1 hour or until center is set. 11.  Refrigerate uncovered at least two hours before serving. 12.  Cut into squares and serve with a dollop of raspberry pie filling.
Just a hint: Cheesecake will
Appeared in Auburn Citizen, 9/6/00

Here is a sinful dessert from Ruth Goldman.
Also appeared in Syracuse Post-Standard, 5/17/00

Ruth Goldman of Auburn wanted to share a recipe for Chocolate Raspberry Cheesecake Bars. “It’s really rich,” she says.

Directions
1.  Preheat oven to 325 degrees. 2.  Lightly grease the bottom only of a 13-by-9-inch pan. 3.  Beat the dry cake mix and

cut more easily when a wet knife is used, cleaning it after each cut.

Orange Cheesecake Pie
Ingredients
Two 8 oz. packages of cream cheese (softened) One 6 oz. can  frozen orange juice (thawed) One 8½ oz.  can crushed pineapple (drained) One  10-inch graham cracker pie shell 2  eggs 1 cup  sugar ¼ cup  flour ½ cup  water

Appeared in Auburn YMCA-WEIU Cookbook, published 2003

Directions
1.  Heat oven to 350 degrees. 2.  Beat together cream cheese, eggs and ½ cup sugar until smooth. 3.  Blend in ½ cup of the orange juice concentrate. 4.  Pour into pie shell and bake for 30 minutes. 5.  In saucepan, blend ½ cup sugar and flour.

6.  Add water to remaining concentrate and stir into sugar/ flour mixture. 7. Cook over medium heat, stirring until mixture boils for one minute. 8.  Stir in drained pineapple. 9.  Spread carefully over hot pie. 10.  Chill for 8 hours.

36

Ruth’s Recipes

Cheesecakes
Executive Inn Pumpkin Cheesecake
Ingredients for Graham Cracker Crust
1 tsp. soft butter 1 1/4 cups  graham cracker crumbs 1 tsp.  ground cinnamon 1/4 cup  sugar 1/4 cup  melted butter
Appeared in Syracuse Post-Standard — Recipe Swap, 12/25/02

Ingredients for Filling
2 lbs. cream cheese 1 1/2 cups  sugar 3  eggs 1 cup  half & half 2 cans (16 ounces each)  pumpkin 2 tsp.  vanilla 1 tbsp.  pumpkin pie spice

From Ruth Goldman of Auburn: “Here’s my copy of the recipe for Executive Inn Cheesecake. It’s gigantic in size, the largest one I make, and is delicious. I’ll send the cheesecake ( frozen) off overnight for my mother’s 100th birthday on Christmas Day. It’s her favorite.”

Ingredients for Sour Cream Topping
16 oz. sour cream 1/2 cup  sugar 2 tsp.  vanilla

Directions for Graham Cracker Crust
1.  Brush a 10-inch springform pan with 1 tsp. butter. 2.  Mix crumbs, cinnamon, sugar and ¼ cup melted butter; press onto bottom of pan.

Directions for Sour Cream Topping
1.  Blend sour cream with sugar and vanilla until smooth.

Ruth with her mother Jeannette Rosenbaum, who passed along many recipes, outside her childhood home in Massena, N.Y. 5.  Remove from oven and let rest 10 minutes. 6.  Pour sour cream topping mixture over cheesecake. 7. Cool thoroughly before removing from pan. 8.  Chill. Makes one 10-inch cheesecake.

Directions for Filling
1.  Blend cream cheese with sugar until smooth. 2.  Add eggs. Add half & half, pumpkin, vanilla and spice, blending thoroughly. 3.  Pour into graham cracker crust. 4.  Bake at 300 degrees for 1¾ hours, or until cake sets.

Ruth’s Recipes

37

Cheesecakes
Key Lime Cheesecake
Ingredients for Crust
1 cup chocolate cookie crumbs (Nabisco has them boxed) 3 tbsp.  butter, melted
Appeared in Auburn Citizen — Taste Section, 9/12/01

Ruth Goldman, who refers to herself as the Cheesecake Queen, has this tempting dessert idea for us. She tells me it is delicious.
Appeared in Syracuse Herald-Journal (undated) and Syracuse Post-Standard — Recipe Swap, 6/6/01

Ingredients for Filling
3 large or extra-large eggs 1/2 cup  key lime juice 1 1/4 cups  sugar, divided 1 tbsp.  vanilla extract Three 8 oz. packages  cream cheese, softened 16 oz.  sour cream

Ruth Goldman of Auburn, back from wintering in the Florida Keys, wanted to share a tasty Key Lime Cheesecake recipe she picked up this year.
Appeared in Diana’s Desserts (www.dianasdesserts.com), 8/1/04

Directions
1.  Preheat oven to 300 degrees. 2.  Mix cookie crumbs with melted butter and press into bottom of 9-inch springform pan. Chill. 3.  Using a blender, beat together eggs and 1 cup of sugar; add key lime juice, vanilla and cream cheese, mixing well. 4.  Pour into prepared pan and bake 50 minutes or until top is set. 5.  Cool completely in springform pan on rack. 6.  In a small bowl, mix together sour cream and ∑ cup remaining sugar. 7. Spoon over top of cooled cake. 8.  Return to the 300-degree oven and bake for 10 minutes. 9.  Chill cheesecake overnight before removing from pan. 10.  If you wish, decorate with grated fresh lime. Makes 12-14 servings. Ruth shipped one of her infamous white chocolate mousse cheesecakes replete with hand-shaved white chocolate curls packed separately on the side) and a key lime cheesecake (Jay’s favorite) by UPS to surprise her son Jay Goldman, pictured with wife Rebecca Salon, at his 50th birthday party.

This is one of my easiest (and most sinfully delicious!) cheesecakes in my repertoire. The cheesecake freezes well and MUST be cut by the baker herself in order that each guest gets only one sliver. Bon appetit, cheesecake lovers of Diana’s Desserts.

38

Ruth’s Recipes

Cheesecakes
Key Lime Cheesecake Bars
Ingredients for Crust
1½ cups graham cracker crumbs 1/3 cup  finely chopped pecans 1/3 cup  sugar 1/3 cup  butter or margarine, melted
Appeared in Syracuse Post-Standard — Food Section, 2/19/03

Ruth Goldman of Auburn writes: “I wanted to share a great new recipe — a large version of key lime pie, actually. I converted the filling to a blender. It’s a delicious winter pickup.”
Also appeared in Auburn Citizen, Community Section, 3/30/05, and Auburn YMCAWEIU Cookbook, published 2003

Ingredients for Filling
16 oz. cream cheese, softened 1 can (14 oz.)  sweetened condensed milk 2  eggs ½ to ¾ cup  key lime juice

Directions
1.  Combine graham cracker crumbs, pecans and sugar. Add melted butter or margarine and mix well. 2.  Set aside ½ cup of the mixture. 3.  Press remaining mixture into a well-greased 13-by-9-inch baking dish. 4.  Bake at 325 degrees for 8 minutes. 5.  Blend well the cream cheese, sweetened condensed milk, eggs and key lime juice in a blender until smooth. 6.  Pour over crust and sprinkle with the reserved crumb mixture. 7. Bake 30 minutes (or until center is almost set). 8.  Cool and store in refrigerator before cutting into bars. 9.  Serve with a dollop of Cool Whip and a few fresh raspberries, if desired. Serves 16-20 people. Ruth Goldman’s key lime cheesecake bars and low-fat cheesecake, recreated by granddaughter Abby Goldman.

Ruth’s Recipes

39

Cheesecakes
Refrigerator Pineapple Cheesecake
Ingredients
1 cup graham cracker crumbs 2 tbsp.  margarine, melted 1½ lb.  low fat (1 percent) cottage cheese ¼ cup  sugar One 3 oz.  package lemon flavored Jell-O 1 cup  boiling water One 8½ oz.  can crushed pineapple with juice 2 tsp.  cornstarch 1 tbsp.  cold water 9-inch springform pan. 3.  Dissolve the Jell-O in boiling water and let cool until lukewarm. 4.  Mix the cottage cheese and the sugar in the blender. 5.  Slowly add the Jell-O and blend well. 6.  Pour the cheese mixture into the prepared crust. 7. Chill until firm. 8.  Dissolve the cornstarch in the cold water. 9.  Place the pineapple with the juice and the cornstarch mixture in a saucepan. 10.  Bring to a boil, stirring
Appeared in Auburn Citizen, 6/20/01

I bet you didn’t think cheesecake could be low in fat and still taste great. Well, Ruth Goldman sent me this recipe to use just for this spot. She tells me it is delicious!

constantly until thickened. 11.  Let this cool for at least 15 minutes. 12.  Spread this mixture over the cheesecake. 13.  Let chill for one hour or more.

Directions
1.  Mix the cracker crumbs with the margarine. 2.  Press into the bottom of a

Mocha Mousse Cheesecake
Ingredients
3/4 cup graham cracker crumbs 1/4 cup  ( 1/2 stick) butter, melted 3 packages (8-oz. each)  cream cheese 3/4 cup  sugar 3  eggs 1 cup  semisweet chocolate chips 2 tbsp.  cream 1 cup  sour cream 1 tsp.  instant espresso powder, dissolved in 1/4 cup hot water 1/4 cup  coffee flavored liqueur 2 tsp.  vanilla

Directions
1.  Butter sides of an 8-inch springform pan. 2.  Combine graham cracker crumbs and melted butter. 3.  Press into prepared pan. 4.  Preheat oven to 350 degrees. 5.  Combine all remaining ingredients in a blender, mixing until very smooth. 6.  Turn into crust and bake until sides are slightly puffed, about 45 minutes. (Center will still be a bit soft, but will firm

Appeared in Syracuse PostStandard — Food & Home Section, 12/4/89. This recipe was named among the finalists in newspaper’s holiday recipe contest. Two weeks later, this was named one of 10 runnersup among the 130 entries in the competition.

up when chilled.) 7. Cool cake and refrigerate in pan for at least 12 hours before removing sides of pan. 8.  Garnish with a shaved white chocolate bar.

40

Ruth’s Recipes

Cheesecakes
Ruth’s White Chocolate Mousse Cheesecake
Ingredients for Cheesecake
12 oz. white chocolate 1½ lbs.  cream cheese, softened (three 8 oz. packages) 1 cup  sugar 2½ tsp.  vanilla 1 tbsp.  apricot brandy (optional) 2 cups  sour cream
Appeared in Syracuse Post-Standard — Recipe Swap, 5/9/07 (posthumously)

Ingredients for Crust
1 cup graham cracker crumbs ¼ cup  butter, melted

Directions
1.  Melt chocolate carefully; cool completely. 2.  Preheat oven to 350 degrees. 3.  Prepare the crust by combining melted butter and graham cracker crumbs. 4.  Mix well and press evenly into bottom of a 9-inch springform pan. Set pan aside. 5.  In blender or food processor, blend cream cheese, sugar, vanilla, apricot brandy (optional), melted white chocolate and sour cream. 6.  Pour mixture into prepared pan and bake 30 minutes at 350 degrees. 7. Remove from oven and chill in pan in the refrigerator overnight. 8.  Carefully release sides of pan and remove cake. 9.  Shave part of a white chocolate bar and toss the curls over the cold cake before serving.

Wonderful Neighbor and Friend A regular contributor to this column, Ruth Goldman of Auburn, died April 25. Her recipes will be missed. We received this letter from Sandy Lent of Auburn: “Ruth was a wonderful neighbor and friend who shared not only her wonderful recipes, but her kind words and unselfish deeds to those fortunate enough to know her. Though the oven is off and the flour, sugar and chocolate bins are empty, all who use her recipes do so with a smile on their face, warmth in their heart and a little flour on their cheek. I thought as a tribute to Ruth, Recipe Swap could publish her recipe we received at her wake. It was one of her favorites, white chocolate mousse cheesecake.”
Appeared in Diana’s Desserts, 9/7/03 (www. dianasdesserts.com) submitted by Ruth Goldman

“This is one of my most requested cheesecake recipes. I converted all my cheesecake recipes to a blender which gives them a very smooth and mousse-like texture!!”
Appeared in Auburn Citizen, Food Section, 11/28/01

Ruth Goldman sends us her most requested cheesecake recipe. Sometimes she makes it without a crust, and it is just as delicious. Ruth likes to serve it with strawberries on each slice or raspberry melba sauce.

Ruth Goldman’s signature white chocolate mousse cheesecake, recreated by granddaughter Abby Goldman

Ruth’s Recipes

41

Cheesecakes
Spiced Pumpkin Cheesecake
Ingredients for Crust
1 cup (about 8 oz.)  pecans 1 cup  graham cracker crumbs 2 tbsp.  sugar 5 tbsp.  unsalted butter, melted until lightly toasted, about 10 minutes. 5.  Cool. 6.  Wrap outside of pan with a double thickness of heavy-duty foil.
Appeared in Syracuse PostStandard — Recipe Swap, 10/21/98

Ingredients for Filling
1 1/4 cups sugar 3  large eggs 4 packages (8 oz. each)  cream cheese, at room temperature 1/2 tsp.  ground cinnamon 1/4 tsp.  ground ginger 1 can (15 oz.)  solid pack pumpkin 1 tbsp.  vanilla extract

Directions for Filling
1.  Beat pumpkin, cream cheese, sugar, cinnamon, ginger, eggs and vanilla in blender until very smooth. Pour onto crust and set in a roasting pan. 2.  Pour in enough hot water to come up one inch on sides of springform pan. 3.  Bake cake until top is golden and begins to crack and center is set (about one hour and 2030 minutes). 4.  Cover the cheesecake loosely with foil during the last halfhour of baking so it doesn’t become too brown. 5.  Remove cheesecake from roasting pan.

Ruth Goldman of Auburn wanted to share “an all-in-theblender cheesecake recipe for the Thanksgiving holiday. It’s my 96-year-old mom’s very favorite,” Goldman said. “I often send it frozen, by UPS, to her Massena home. It’s a labor of love.”

Directions for Crust
1.  Preheat oven to 350 degrees. 2.  Blend the pecans, graham crackers and sugar in blender or food processor until nuts are finely chopped. 3.  Add butter and blend well. 4.  Press mixture onto bottom of 9-inch springform pan and bake

6.  Cool, then chill overnight before releasing from pan. 7. Decorate with pecan halves and whipped topping mixed with Kahlua (for those who want it).

42

Ruth’s Recipes

Cookies & Bars

43

Cookies & Bars
Apricot Bars
Ingredients
1 ½ cups all purpose flour 1 tsp.  baking powder ¼ tsp.  salt 1½ cups  quick oatmeal ¾ cup  brown sugar, packed ¾ cup  margarine ¾ cup  apricot preserves
This is a recipe passed down to Ruth by her mother, Jeannette Rosenbaum, which Ruth kept in its original version, typed by her mother on her manual typewriter in Massena, N.Y.

Directions
1.  Sift together flour, baking powder and salt. 2.  Stir in oats and sugar. 3.  Cut in margarine till crumbly. 4.  Pat 2⁄3 of mixture into a 11-by-7-by-1.5-inch pan.

5.  Spread with preserves and cover with remaining mixture. 6.  Bake in moderate oven 375 degrees for 35 minutes till browned. 7. Cool. Cut into squares.

Chocolate Date Bars
Ingredients for Crust
½ cup margarine ½ cup  semisweet chocolate pieces 1 1/3 cups  all purpose flour ¼ cup  sugar 1 tbsp.  milk

A recipe passed along to Ruth from her mother, Jeannette Rosenbaum and typed on Jeannette’s portable typewriter in Massena, N.Y. Ruth’s note on the recipe says:

“From Mother, Oct. ‘66. Excellent! Serve with whipped cream for company.”
Ruth Goldman serves a meal to her mother Jeannette and grandchildren Abby and Seth on the screened back porch at her Auburn house.

Ingredients for Topping
1/3 cup  sugar 2 tbsp.  flour ½ tsp.  baking powder 2  eggs 1 cup  finely snipped dates ½ cup  chopped walnuts

Directions for Crust
1.  Melt margarine with chocolate. 2.  Add flour, sugar and milk. 3.  Pat in 9-by-9-by-2-inch pan. 4.  Bake at 350 degrees for 10 minutes.

Directions for Topping
1.  In a bowl, combine sugar, flour and baking powder. 2.  Add eggs and beat until fluffy.

3.  Fold in dates and walnuts. 4.  Spread over chocolate layer. 5.  Bake at 350 degrees for 2025 minutes.

6.  Cool. 7. Cut into small bars.

44

Ruth’s Recipes

Cookies & Bars
Chocolate Macaroons
Ingredients
6 egg whites 14 to 16 oz.  sweetened coconut flakes 1 cup  sugar 12 oz.  semisweet chocolate bits, melted 1 tsp.  vanilla
Appeared in Syracuse Post-Standard — Food Section, 12/1/99

Directions
1.  Beat egg whites until foamy; add sugar, a little at a time, beating well after each addition. 2.  Mix in melted chocolate, coconut and vanilla. 3.  Drop by teaspoons onto greased cookie sheet. 4.  Bake at 350 degrees for 10 minutes, or until cookies are firm. Yield: about 7 dozen.

Ruth Goldman of Auburn: “My lovely mom, who turns 97 on Christmas Day, made these easy drop cookies (Chocolate Macaroons) for our family on a regular basis all year long when we were young. What nostalgia I felt last summer as I rummaged through my mom’s recipe drawer and discovered the recipe of our favorite cookies. I shall bring her a box when I visit on Hanukkah.”

Pineapple-Coconut Delights
Ingredients
1/2 cup butter or margarine 1/2 cup  each granulated sugar and packed brown sugar 1 can (8 oz.)  well-drained crushed pineapple 1  egg 1 tsp.  vanilla 2 cups  all-purpose flour 1 tsp.  baking powder 1/4 tsp.  baking soda 1/4 tsp.  salt 1/2 cup  shredded coconut

Appeared in Syracuse PostStandard — Recipe Swap, 3/10/97

Directions
1.  Cream butter or margarine with both sugars until fluffy. 2.  Beat in pineapple, egg and vanilla. 3.  Stir together flour, baking powder, soda and salt; stir into creamed mixture. 4.  Blend in coconut. 5.  Drop from teaspoon onto greased cookie sheet. 6.  Bake at 375 degrees for 8 minutes. Yield: 42 cookies.

Ruth Goldman of Auburn, who is back in town after her winter hiatus in the Florida Keys, brought back this recipe that she wanted to share with readers. It appeared in the Longboat Key Observer newspaper. It’s always nice to hear from you, Ruth. You come up with many great recipes.

Ruth’s Recipes

45

Cookies & Bars
Chocolate Peanut Butter Bars
Ingredients
1 cup crunchy peanut butter 1 cup  softened margarine 1 lb.  confectioners’ sugar 1 1/2 cups  graham cracker crumbs 6 oz.  chocolate chips, melted

Directions
1.  Grease a 9-by-13-inch pan. 2.  Combine peanut butter with margarine, sugar and crumbs. 3.  Spread chocolate over peanut butter mixture. 4.  Refrigerate until firm, about one hour. 5.  Bring to room temperature before cutting into 1-inch squares.

Appeared in Syracuse PostStandard — Recipe Swap, 2/14/01

Ruth Goldman of Auburn wanted to share an easy, nobake cookie recipe that she says is a good project to share with kids and grandkids.

Lime and Pineapple Squares
Ingredients
3/4 cup graham cracker crumbs 4 tbsp.  margarine, melted 1 can  condensed milk juice of 2 fresh limes 1 can (8 oz.)  crushed pineapple, drained

Directions
1.  Combine graham cracker crumbs and melted margarine in bowl and mix well. 2.  Pat mixture into the bottom of an 8-by-8-inch square pan. In a small bowl, combine condensed milk, the lime juice and crushed pineapple. 3.  Spread pineapple mixture over crumb crust and refrigerate for several hours. 4.  When ready to serve, cut into squares and top with whipped topping and fresh strawberries.
note: Recipe can be doubled for a larger crowd.

Appeared in Syracuse Post-Standard — Recipe Swap, 6/8/88

Ruth R. Goldman of Auburn wrote: “Here’s a recipe that my cholesterol minded tennis friends were making on Longboat Key, Fla., this past winter. It’s a light and refreshing dessert!”

Ruth Goldman (second from left) with a lineup of her tennis friends in Auburn, N.Y.

46

Ruth’s Recipes

Cookies & Bars
Lemon Bars
Ingredients
3 eggs 1/3 cup  butter or margarine, softened 1 package  lemon cake mix 1 cup  granulated sugar 1/2 tsp.  baking powder 1/4 tsp.  salt 2 tsp.  grated lemon peel 1/4 cup  lemon juice Confectioners sugar, if desired Set aside 1 cup of this mixture. 3.  Place the remaining mixture into an ungreased 13x9-inch pan and pat down lightly. 4.  Place in oven and bake for about 15 minutes or until light brown. 5.  Beat 2 eggs, granulated sugar, baking powder, salt, lemon peel and lemon juice until light and foamy. 6.  Pour this mixture over the hot crust. 7. Sprinkle with reserved crumb mixture. 8.  Return to oven and bake for
Appeared in Auburn Citizen — Taste section, 8/28/02

Ruth Goldman asks that I give her friend Marianne credit for this easy and delicious dessert idea.

15 minutes or until light brown. 9.  Sprinkle with confectioners sugar and let cool. 10.  Cut into bars before serving.

Directions
1.  Preheat oven to 350 degrees. 2.  Mix 1 egg, butter and dry cake mix together until crumbly.

Maple Shortbread Bars
Ingredients for Crust
2 cups flour 1/2 cup  sugar 1/2 tsp.  salt 2 sticks  unsalted butter, chilled

Appeared in Auburn Citizen — Food section, 12/05/01

Directions
1.  Preheat oven to 350 degrees. 2.  Prepare the crust by combining the flour, sugar and salt in a bowl. 3.  Cut the butter into slices, then cut into flour mixture until crumbly. 4.  Press mixture into the bottom of a 9x13-inch pan. Bake for 15 minutes or until edges begin to brown. Let cool. 5.  Prepare filling by combining all the ingredients except pecans. 6.  Mix until smooth. 7. Pour into the cooled crust.

Ingredients for Filling
11/2 cups packed brown sugar 2/3 cup  real maple syrup 2  eggs 4 tbsp.  unsalted butter, melted 1 tsp.  vanilla 1 tsp.  maple extract 1/2 tsp.  salt 2 cups  chopped pecans

Lots of holiday recipes to share with you this week. The first comes from our friend Ruth Goldman of Auburn. She tells me that these bars are very rich but delicious.

8.  Sprinkle pecans evenly over the top. 9.  Bake for 35 minutes or until the filling is set. 10.  Let cool before cutting.

Ruth’s Recipes

47

Cookies & Bars
Oatmeal Cookies with A-Peel
Ingredients
1 cup sweetened dried cranberries or raisins 1/2 cup  orange juice 1/2 cup  granulated sugar 1/2 cup  brown sugar, packed 1/4 cup  butter or stick margarine, softened 2 tbsp.  light-colored corn syrup 1  large egg 1½ cups  all-purpose flour 1 tsp.  baking soda ½ tsp.  baking powder ½ tsp.  salt 3 cups  regular oats 1/3 cup  coarsely chopped walnuts 1 tbsp.  grated orange rind cooking spray
Appeared in Syracuse PostStandard — Recipe Swap, 11/22/06

Directions
1.  Preheat oven to 375 degrees. 2.  Spray baking sheets with cooking spray. 3.  Combine the cranberries (or raisins) and orange juice in a bowl; cover and let stand 10 minutes. 4.  Beat the sugars and butter (or margarine) at medium speed of electric mixer until light and fluffy. 5.  Add corn syrup and egg; beat well. 6.  Stir in cranberry mixture. 7. Combine flour, baking soda, baking powder and salt in a bowl, stirring well with a whisk. 8.  Add the oats, walnuts and orange rind; stir well.

Ruth Goldman of Auburn wanted to share a recipe for Oatmeal Cookies with A-Peel. The treat is made with sweetened dried cranberries, orange juice and regular oatmeal.

9.  Add to sugar mixture; stir until well blended. 10.  Drop by level tablespoons 2 inches apart onto prepared baking sheets. 11.  Bake for 8 minutes until almost set. 12.  Cool on a wire rack. Yield: 4 dozen.

Butterscotch Delights
Ingredients
1 stick sweet butter 2 cups  firmly packed dark brown sugar 2  eggs 1 3/4 cups  allpurpose flour 2 tsp.  baking powder 1 tsp.  vanilla

Appeared in Syracuse PostStandard — Recipe Swap, 4/14/99

Directions
1.  In a large saucepan, melt butter. Stir in remaining ingredients in order listed. 2.  Spread mixture in lightly greased and floured 9-by-13-inch pan. 3.  Bake 25 minutes at 325 degrees, or until knife inserted in center comes out clean. 4.  Do not overbake. 5.  When cool, cut into squares.

Ruth Goldman of Auburn wanted to share a “quick, easy and delicious” cookie recipe.

Note: If desired, chopped,

toasted walnuts can be sprinkled on top of bars before they are placed in the oven.

48

Ruth’s Recipes

Cookies & Bars
Orange and Date Squares
Ingredients for Filling
8 oz. pitted dates (cut up) 1 cup  orange juice until thick (about 20 minutes) 3.  Preheat oven to 350 degrees. 4.  Butter a 9-inch square baking pan. 5.  To prepare the crust, stir together the oats, flour, sugar and baking soda in a bowl. 6.  Add the melted butter and stir until moist and crumbly. 7. Press half of the crust mixture evenly into the bottom of the prepared pan. 8.  Spread the date mixture on top. 9.  Sprinkle with remaining crust mixture. 10.  Bake until nicely browned 40 to 45 minutes. 11.  Cool completely and cut into small squares.
Appeared in Auburn Citizen, 9/20/00

Ingredients for Crust
2 cups rolled oats (not quick oats) 1 cup  flour 1 cup  packed brown sugar 1 tsp.  baking soda 1 1/2 sticks (3/4 cup)  unsalted butter, melted

Since the weather is getting cooler, you may be looking for a nice treat to serve with coffee. Here is a favorite from Ruth Goldman.

Directions
1.  Combine the dates and orange juice in a small saucepan. 2.  Simmer, stirring occasionally,

Peanut Meringue Cookies
Ingredients
1 egg white 1/2 cup  sugar 3/4 cup  whole salted peanuts 6.  Drop meringues by the teaspoonful onto paper-lined baking sheet. 7. Bake 45 minutes. 8.  Turn the oven off and leave cookies inside for an additional 15 minutes. 9.  Cool before serving. 10.  Cookies can be stored between layers of wax paper in a tightly sealed tin at room temperature for as long as a week.

Appeared in Syracuse PostStandard — Recipe Swap, 1/12/00

Directions
1.  Preheat oven to 325 degrees. 2.  Line a baking sheet with brown or wax paper. 3.  Beat egg white until stiff. 4.  Slowly beat in sugar to make a meringue. 5.  Fold in peanuts.

Ruth Goldman of Auburn wanted to share a recipe, Peanut Meringue Cookies, that she found in a Dec. 8 New York Times article on holiday baking.

Makes 2 to 2∏ dozen cookies.

Ruth’s Recipes

49

Cookies & Bars
Ruth Sara’s Oatmeal Cookies
Ingredients
1 cup shortening 1 cup  packed brown sugar 1/2 cup  granulated sugar 1/2 tsp.  salt 1 tsp.  baking soda 1 1/2 cups  flour 2  eggs 3 cups  quick oats 1 tsp.  vanilla 3/4 cup  nuts, raisins or chocolate chips (or some of each)

Directions
1.  Cream shortening with sugars. 2.  Add eggs and vanilla. 3.  Sift flour with salt and baking soda; add to other ingredients. 4.  Mix in oatmeal, nuts and chips. 5.  Drop from spoon onto greased cookie sheet. 6.  Bake at 350 degrees for 15 minutes.

This recipe was found in handwritten format on an index card in her collection (dated 4/81).

No-Bake Chocolate Oatmeal Cookies
Ingredients
3 cups quick-cooking rolled oats, uncooked 1 tsp.  vanilla Dash  salt 1 cup  chopped pecans or walnuts 2 cups  granulated sugar 1/2 cup  evaporated milk 1/2 cup  butter or margarine 2 tbsp.  unsweetened cocoa powder

Appeared in Syracuse PostStandard — Recipe Swap, 9/7/92

Directions
1.  In a large bowl combine oats, vanilla and salt; stir in nuts. 2.  In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. 3.  Bring mixture to a boil, remove from heat and stir in oat mixture. 4.  Drop by teaspoonfuls onto waxed paper. 5.  Let cool and store covered. 6.  I keep the cookies in the refrigerator and enjoy them cold.

Ruth Goldman of Auburn wrote: “Just finished whipping up a gem of a cookie that I must pass on to readers. It’s tasty, delicious, and requires no baking.”
Also appeared in Auburn Citizen — Taste section, 9/13/00

Ruth says this cookie recipe is perfect when your child announces before bedtime that they have to bring snacks for the class tomorrow. It’s not only easy but delicious, too.

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Ruth’s Recipes

Pies, Tarts, Cobblers and Crisps

51

Pies, Tarts, Cobblers and Crisps
Mocha Ice Cream Pie
Ingredients
1 cup milk 1 pint  coffee ice cream 1 package  instant chocolate pudding One  9-inch baked pie shell or graham cracker crust Whipped cream and shaved chocolate (optional)
Appeared in Auburn YMCA-WEIU Cookbook, published 2003

Directions
1.  Combine milk and ice cream and beat until smooth. 2.  Add pudding mix and beat for 2 minutes. 3.  Turn into pie shell. 4.  Chill until set — about 2 hours. 5.  Serve with whipped cream and shaved chocolate.

Speedy Sweet Potato Pie
Ingredients
1 (16 oz.) can cut sweet potatoes, drained and mashed 1 (14 oz.) can  sweetened condensed milk 2  eggs 1 tsp.  vanilla 1/2 tsp.  ground nutmeg 1  unbaked 9-inch pastry shell

Appeared in Syracuse PostStandard — Food Section, 11/18/91

Directions
1.  Combine first five ingredients in bowl; beat at medium speed of electric mixer until blended. 2.  Pour filling into shell. 3.  Bake at 425 degrees for 15 minutes. 4.  Reduce heat to 350 degrees and bake 35 minutes or until a knife inserted in center comes out clean. 5.  Cool.

This quick to fix recipe comes from Ruth Goldman of Auburn, who cut it out of a Florida newspaper while vacationing last October. Goldman said she’d never made a sweet potato pie before, but this recipe looked easy enough to convince her to give it a try. “This is the simplest one I’ve ever seen,” she said.

52

Ruth’s Recipes

Pies, Tarts, Cobblers and Crisps
Citrus Brulee Tarts
Ingredients
5 egg yolks 3 oz.  sugar 5 oz.  orange juice 3 oz.  grapefruit juice 2 oz.  butter 1 can (8 oz.)  mandarin oranges 10  prebaked 3-inch tart shells and oranges over water bath until thick. 2.  Remove from heat and stir in butter. 3.  Let mixture cool slightly. 4.  Place orange segments into tart shells. 5.  Fill with mixture. 6.  Chill. 7. Serve with raspberry or strawberry sauce and whipped cream.
Appeared in Syracuse PostStandard — Recipe Swap, 4/28/97

Directions
1.  Cook all of the ingredients, except butter

Ruth Goldman of Auburn wanted to share this recipe that she got from the executive chef of The Colony Beach & Tennis Resort in Florida. She said the chef was handing out samples of the tarts and recipes at a demonstration she attended last month at Sak’s Fifth Avenue store in Sarasota, Fla. Thanks for sharing, Ruth. You always bring a taste of spring with you after wintering in Florida.

Apple Cheese Tart
Ingredients for Crust
1 cup butter 2/3 cup  sugar 1/2 tsp.  vanilla 2 cups  flour

Appeared in Syracuse PostStandard — Food Section, 11/9/05

Directions
1.  Make crust by creaming together the butter and 2⁄3 cup sugar. 2.  Add vanilla and flour and blend well. 3.  Press into bottom and ¾ of the way up to the sides of a 9-inch springform pan (or use a tart pan; if so, less crust is needed). 4.  Bake 6 minutes at 450 degrees. 5.  Cream together the ¼ cup sugar and cream cheese. 6.  Add 1 egg and blend.

7. Spread over the crust. 8.  Combine the sliced apples and lemon juice. 9.  Mix together 1⁄3 cup sugar and cinnamon. 10.  Roll apple slices in cinnamon-sugar mixture and arrange on filling. Top with slivered almonds. 11.  Bake in a pre-heated oven at 450 degrees for 10 minutes. 12.  Reduce heat to 400 degrees and continue baking for another 25-30 minutes. Makes 10 servings.

Ingredients for Filling
8 oz.  cream cheese 1/4 cup  sugar 1  egg

Ingredients for Topping
2 1/2 apples, peeled and sliced 1/3 cup  sugar 1 tsp.  cinnamon Lemon juice 1/4 cup  slivered almonds

Ruth’s Recipes

53

Pies, Tarts, Cobblers and Crisps
Cashew Nut Tart
Ingredients
3 tbsp. granulated sugar 1 1/2 cups  plus 2 tbsp. allpurpose flour, divided 3/4 cup (1 1/2 sticks)  butter, melted 1 can (14 ounces)  sweetened condensed milk 1/3 cup  unsweetened cocoa 1 tsp.  vanilla extract 1/2 tsp.  instant expresso coffee powder 1/4 tsp.  baking powder 1  large egg 1 can (10 oz.)  salted cashews, coarsely chopped 3.  In a large pan, mix together sugar, 1½ cups flour and butter (do not use mixer). 4.  With hands, press crumbs over bottom and up sides of prepared pan. 5.  Place a large piece of aluminum foil under pan (in case of any leakage) and bake in preheated oven for 15 minutes, until lightly browned. 6.  Mix together the condensed milk, cocoa, vanilla, coffee powder, baking powder, large egg and 2 tablespoons flour by hand until smooth. 7. Stir in cashews, reserving ½ cup to sprinkle over top. 8.  Pour mixture into crust and sprinkle with remaining nuts.
Appeared in Syracuse Post-Standard — CNY/ Food Section, 5/5/04

Ruth Goldman of Auburn sent a dessert recipe that she got from Diana Baker Woodall of California, who operates a web site for home bakers, www. dianasdesserts.com.

9.  Bake 20 minutes, until set and slightly puffed. 10.  Cool on rack and later remove sides of pan. Makes 12 servings.

Directions
1.  Preheat oven to 350 degrees. 2.  Lightly grease with butter or cooking spray an 11-inch tart pan with removable bottom.

Blueberry Orange Cobbler
Ingredients
1 cup flour 1/2 cup  sugar 1 1/2 tsp.  baking powder 1-2 tbsp.  grated orange zest 1 cup  orange juice (or skim milk) 2 tbsp.  butter or margarine, melted 1 pint (2 cups)  blueberries

Directions
1.  In a medium bowl, combine flour, sugar, baking powder and orange zest. 2.  Stir in orange juice and mix batter until smooth. 3.  Pour melted butter into 8-by-8-inch pan. 4.  Pour in batter and sprinkle blueberries over the top. 5.  Bake in pre-heated 350-degree oven for 4045 minutes or until lightly browned. 6.  Spoon into individual dishes and top with a small scoop of Cool Whip or ice cream.

Appeared in Auburn Citizen — Taste Section, 7/17/02

Ruth Goldman likes to prepare this dessert every summer. She tells me it’s not only easy, but also delicious!

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Ruth’s Recipes

Pies, Tarts, Cobblers and Crisps
Peach-Blueberry Cobbler
Ingredients for Cobbler
1/4 cup sugar 1 tbsp.  cornstarch 1/2 cup  water 2 tbsp.  lemon juice 2 1/2 to 3 cups  sliced ripe peaches 2 cups  fresh blueberries

Directions for Cobbler
1.  Combine sugar and cornstarch in a pan. 2.  Add water and blend well. 3.  Cook over medium heat, stirring constantly until thick. 4.  Add lemon juice, sliced peaches and blueberries. Pour in an oiled 9-by-9-inch pan.

Appeared in Syracuse PostStandard — Recipe Swap, 7/10/89

Mrs. Ruth Goldman of Auburn contributed this recipe, which takes advantage of the fruits now in season.

Ingredients for Topping
1 cup flour 1/2 cup  sugar plus 2 tbsp. reserved 1 1/2 tsp.  baking powder 1/2 tsp.  salt 1/2 cup  milk 1/2 cup  soft margarine ¼ tsp.  nutmeg

Directions for Topping
1.  Sift together flour, sugar, baking powder and salt. 2.  Add milk and margarine until just moistened. 3.  Pour on top of cobbler.

4.  Mix together 2 tablespoons of sugar and ∑ teaspoon of nutmeg; sprinkle over topping. 5.  Bake in a 375-degree oven for 40 to 45 minutes. 6.  Serve warm topped with vanilla ice cream.

Peach-Raspberry Cobbler
Ingredients
1 cup packaged biscuit mix 1/3 cup  sugar, plus 2 tbsp. sugar for topping 2 tbsp.  cornstarch 4 cups  sliced ripe peaches 1 quart  fresh raspberries 3 tbsp.  milk 2 tbsp.  butter or margarine, melted Dash  salt

Directions
1.  In a bowl, combine biscuit mix, the 2 tablespoons sugar, milk and butter or margarine; set aside. 2.  In a saucepan, blend the 1⁄3 cup sugar, cornstarch and salt. 3.  Stir in peaches and raspberries. 4.  Cool and stir until thickened and bubbly. 5.  Pour into a 1½-quart casserole. 6.  Drop dough from a tablespoon onto hot fruit, making seven mounds. 7. Sprinkle with sugar, if desired.

Appeared in Syracuse PostStandard — Recipe Swap, 7/31/97

Ruth Goldman of Auburn wanted to share a summertime dessert that uses fresh fruits in season.

8.  Bake in a 400-degree oven for 25 minutes. 9.  Serve warm with cream or ice cream.
Note: If you’d like, add a few dashes

of your favorite spice to the fruit mixture.

Ruth’s Recipes

55

Pies, Tarts, Cobblers and Crisps
Blueberry Crisp
Ingredients
2 cups flour 2 cups  granulated sugar 2 tsp.  baking powder Pinch  of salt 2 pints  blueberries 1 stick  butter, meted Cinnamon again. Mixture will be crumbly. 3.  Arrange 2 pints of fresh blueberries in bottom of 9-by13-inch baking pan. 4.  Top with crumbly mixture. 5.  Sprinkle with cinnamon. 6.  Bake at 375 degrees until golden brown, approximately 35 to 40 minutes. 7. Let cool. 8.  Cover if not serving immediately.
Appeared in Syracuse Post-Standard — Recipe Swap, 7/23/03, 8/6/03

Directions
1.  Mix together with a fork or pastry blender the flour, sugar, baking powder and salt. 2.  Add melted butter and mix

Ruth Goldman, of Auburn, e-mailed: I’m once again into blueberry desserts (mainly for the freezer and friends). I’d like to share this recipe for blueberry crisp (made in a 9- by 13-inch pan). It’s from the Web site www.bluebuck blueberries.com.

One of Ruth Goldman’s signature book plates.

Ruth Goldman taking a break from baking.

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Ruth’s Recipes

Miscellaneous Desserts

57

Miscellaneous Desserts
Cranberry Bog Bark
Ingredients
1 cup dried cranberries (craisins) 24 oz.  white chocolate 2 cups  broken walnuts 4.  Melt chocolate in top of double boiler. 5.  Remove from heat; stir in dried cranberries and walnuts. 6.  Spread mixture evenly over foil-lined baking sheet. 7. Refrigerate for 30 minutes or until candy is hard. 8.  Break into 2-inch pieces (approximate size). Yield: 2 pounds.
Appeared in Syracuse Post-Standard — CNY/ Food Section, 12/20/00

Directions
1.  Place dried cranberries in a vegetable steamer. 2.  Cover and steam 2-3 minutes or until softened. 3.  Place on paper towel, blot and cool.

Ruth Goldman of Auburn wanted to share “an easy confection” recipe that she said is an excellent holiday treat.

Jacques Pepin’s Strawberry Panache
Ingredients for Panache
2 1/2 cups ripe strawberries 1/4 cup  jam (strawberry, raspberry, currant, etc.) 4  shortbread cookies (Pepperidge Farms works well) 1/3 cup  crème fraiche (recipe follows) or sour cream 4.  Stir before using.

Appeared in Syracuse PostStandard — Recipe Swap, 5/3/06

Directions for Panache
1.  Cut bottom and top off of each berry (approximately 1¼ cups). 2.  Slice centers of berries and set aside. 3.  Put tops and bottoms of berries and jam in a food processor or blender; puree. 4.  Mix sliced berries into puree and refrigerate. 5.  Place cookies in a plastic bag and crush coarsely with a rolling pin. 6.  Divide crumbs among four goblets or bowls. 7. Spoon about half of the berry mixture over the cookies, distributing evenly among the 4 dishes.

Ingredients for Crème Fraiche
1 cup sour cream 1/3 cup  heavy cream

From Ruth Goldman, of Auburn: I wanted to share this strawberry recipe. It’s easy, good and elegant. My sisterin-law, Nancy Rosenbaum, in New Haven, Conn., sent it to me.

Directions for Crème Fraiche
1.  Whip heavy cream with whisk for about 30 seconds, until slightly thickened. 2.  Blend with sour cream. 3.  Cover and refrigerate for at least an hour before serving.

8.  Stir crème fraiche or plain sour cream and spoon on top of the berries. 9.  Top with remaining berry mixture and a dollop of crème fraiche/sour cream. 10.  Garnish with mint sprig. Makes 4 servings.

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Ruth’s Recipes

Miscellaneous Desserts
Instant Tiramisu
Ingredients
1 cup part-skim ricotta cheese 3/4 cup  (6 oz.) low-fat cream cheese 1 tbsp.  unsweetened cocoa 24  ladyfingers (2 packages, 3 oz. each) or one angel food cake cut up in small pieces 1/2 cup  Kahlua (coffee-flavored liqueur) 1/2 cup  sugar
Appeared in Syracuse Post-Standard — Food Section, 6/28/00

Ruth Goldman of Auburn writes: “My favorite dessert, Tiramisu (translation ‘pick me up’), was featured in the June issue of Cooking Light magazine. I made it and not only is it the easiest version and lowest in fat, it is simply awesome in flavor.”
Appeared in Auburn Citizen, 9/13/00

Directions
1.  Combine the ricotta and cream cheese and sugar in a food processor; process until smooth. 2.  Split the ladyfingers in half lengthwise. 3.  Arrange 24 halves in a single layer in an 11-by-7-inch baking dish. 4.  Drizzle with half the Kahlua and let stand 5 minutes. 5.  Spread half the cream cheese mixture over the ladyfingers. 6.  Repeat with the remaining ladyfingers, Kahlua and cheese mixture. 7. Sprinkle with cocoa. 8.  Refrigerate. Yield: 10 servings.

Ruth Goldman recently sent me a recipe for “Instant Tiramisu.” She wanted our readers to know that you can use any inexpensive coffee-flavored liqueur. It does not specifically have to be Kahlua. The end result will be the same — delicious.
Appeared in Sarasota Herald-Tribune, 5/30/01

Ruth Goldman of Auburn, N.Y., and Longboat Key writes, “This great, easy little gem appeared in an issue of Cooking Light magazine last year. I’ve made it often for parties!”
Also appeared in Auburn YMCA-WEIU Cookbook, published 2003

note: This recipe may be doubled and freezes well.

Ruth’s Recipes

59

Miscellaneous Desserts
Orange Tapioca Fluff
Ingredients
4 tbsp. quick-cooking tapioca 2 cups  unsweetened orange juice 2  eggs, separated 2 tsp.  sugar 1  orange rind, optional 2.  Bring to a boil over medium heat, stirring constantly. 3.  Remove from heat. 4.  Beat room temperature egg whites until soft peaks form. 5.  Gradually add sugar; beat until soft peaks form. 6.  Fold in orange juice mixture. 7. Spoon into dessert dishes. 8.  Chill. 9.  Garnish with orange rind before serving, if desired.
Appeared in Syracuse PostStandard — Recipe Swap, 5/9/93

Ruth Goldman of Auburn wanted to share this dessert recipe which she says is one of her husband’s favorites.

Directions
1.  Combine tapioca, orange juice and egg yolks in a saucepan; let stand 5 minutes.

Philly Apple Kuchen
Ingredients
2 cups biscuit mix 1/4 cup  sugar 2 tbsp.  vegetable oil 2  eggs 2/3 cup  milk One 8 oz. package  Philadelphia cream cheese 1/4 cup  sugar 1/4 tsp.  vanilla 11/4 cups  sliced, peeled apples 3 tbsp.  sugar 1/4 tsp.  cinnamon

Appeared in Auburn Citizen — Taste Section, 10/20/04

Directions
1.  Preheat oven to 400 degrees. 2.  Combine biscuit mix, ¼ cup sugar, 1 egg and milk; mix until well blended. 3.  Pour into greased 9-inch square pan. 4.  Combine softened cream cheese, ¼ cup sugar, 1 egg and vanilla; mix until smooth. 5.  Pour cream cheese mixture over batter. 6.  Top with apple slices; sprinkle with combined sugar and cinnamon. 7. Bake at 400 degrees for 40-45 minutes.

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Ruth’s Recipes

Miscellaneous Desserts
Plum Torte
Ingredients
1 cup sugar 1/2 cup  sweet butter 1 cup  unbleached flour, sifted 1 tsp.  baking powder Pinch  of salt 2  eggs 24 halves  pitted purple plums (prune plums) sweetness of fruit. 7. Sprinkle with about one teaspoon cinnamon (depending on how much you like cinnamon). 8.  Bake at 350 degrees for 40-50 minutes. 9.  Remove from oven and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with vanilla ice cream or whipped cream. 10.  To serve frozen tortes, defrost and reheat briefly at 300 degrees. 11.  Note: The torte may be refrigerated or frozen for several months, well wrapped. 12.  To serve, return to room temperature and reheat at 300 degrees until warm. Yield: 8 servings.
Appeared in Syracuse PostStandard — Recipe Swap, 9/5/01

Ruth Goldman of Auburn wanted to share a plum torte recipe she said was created by Marian Burros of The New York Times. It appeared in the paper in August of 1987, she said.
Appeared in Syracuse PostStandard — Recipe Swap, 9/25/02

Topping
Sugar Lemon Juice Cinnamon

Directions
1.  Cream sugar and butter. 2.  Add flour, baking powder, salt and eggs. 3.  Beat well. 4.  Spoon batter into 9-inch springform pan. 5.  Place plum halves, skin side up, on top of batter. 6.  Sprinkle with sugar and lemon juice, depending on

Ruth Goldman of Auburn wrote: I’ve made my favorite plum torte several times again this summer and now want to share it with readers. It’s easy and delicious. The recipe came from a 1987 edition of The New York Times.
Appeared in Syracuse PostStandard — Recipe Swap, 7/28/04

Ruth Goldman, of Auburn, wrote to share a recipe for Plum Torte she has made often through the years. It’s from Cooking for Comfort by Marian Burros.

Ruth’s Recipes

61

Miscellaneous Desserts
Simple Strawberry Mousse
Ingredients
2 cups quartered strawberries 3 tbsp.  sugar 1/2 cup  low-fat sour cream 1 1/2 cups  frozen low-fat, whipped topping, thawed puree and the sour cream in a large bowl. 4.  Stir well with a whisk. 5.  Fold the whipped topping into the strawberry mixture. 6.  Spoon the mixture into 6 custard cups, or any other dishes you may have. 7. Cover and place in the freezer for 4 hours or until it is thickened and firm, not frozen. 
Appeared in Auburn Citizen, 7/03/02:

Directions
1.  Combine the strawberries and sugar in a blender. 2.  Process until smooth. 3.  Combine the strawberry

Ruth Goldman of Auburn has a delicious recipe you may want to try with those fresh berries. She tells me it’s low in fat too.

Spiced Peaches
Ingredients
Three 29-oz. cans cling peach halves in heavy syrup 1 tsp.  cornstarch 1 tsp.  whole cloves 1 tsp.  lemon juice 1/2 tsp.  salt 1/2 tsp.  whole allspice Three  (3-inch-long) cinnamon sticks syrup until smooth. Set aside. 4.  In a two-quart sauce pan, heat cloves, lemon juice, salt, allspice, cinnamon and remaining reserve syrup over high heat until boiling. 5.  Reduce heat to medium; cook for five minutes. 6.  Stir in cornstarch mixture; cook, stirring constantly until mixture slightly thickens and is smooth. 7. Pour spiced syrup over peaches in bowl. 8.  With rubber spatula, gently toss peaches to coat with syrup. 9.  Cover and refrigerate overnight to blend flavors. Makes eight servings.

Appeared in Auburn Citizen — Taste Section, 8/4/04 and 8/10/05

Ruth Goldman gives us a nice addition to a summer meal.
Also appeared in Syracuse PostStandard — Recipe Swap, 7/8/91

Directions
1.  Make this the day before serving. 2.  Drain peaches, reserving one cup of syrup; place peaches in a large bowl. 3.  In a cup, stir cornstarch and one tablespoon reserve peach

Ruth Goldman of Auburn sent this recipe for Len Smith of Pulaski, who wanted to know how to make Spiced Peaches.

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Ruth’s Recipes

Entrées

63

Entrées
Alte Goldman’s Cabbage Roll
Ingredients
1 large cabbage, broken into large leaves
Note: Here are Ruth’s hints for
There are a few versions of this recipe, attributed to Mother G, Bertha (Alte) Goldman. This was a Goldman family favorite.

For Filling
2 lbs. ground chuck or sirloin 2  eggs 1 cup  of raisins ½ to 1 tsp.  cinnamon 1 cup  of bread crumbs

softening the cabbage leaves so that they’ll be easy to work with: KKBuy a 3 to 3½ pound cabbage for nice large leaves! KKCore the large cabbage and freeze in a storage bag. The leaves will be soft and easy to peel off as the cabbage defrosts. (Cut out the thick membrane on each leaf.) Cabbage can be frozen for a day or a week. KKSoften cabbage leaves in pot of boiling water for 5-10 minutes.

3.  Put in large covered casserole dish. (In Alte’s original recipe it calls for greasing the pot with chicken fat — a step that Ruth omitted.) 4.  If there is leftover cabbage, cut into pieces and put on top. 5.  Pour sauce over the cabbage rolls. Bake at 325 degrees for 3 hours.
Note: Another version of the

For Sauce
3 cups water 1½ cups  vinegar 1½ cups  brown sugar, packed Three 8-oz. cans  of totato sauce onion flakes extra raisins

sauce calls for ¾ cup vinegar, 1 cup brown sugar, ½ bottle of large bottle of ketchup, 2 cups of water, salt and onion flakes.

Directions
1.  Mix together all of the filling ingredients. 2.  Put a mound of meat mixture on each leaf and roll up.

Easy Barbecued Lamb Chops
Ingredients
4 shoulder lamb chops 4 tsp.  prepared mustard 4 tsp.  cider vinegar 4 tsp.  honey 2.  Grill chops 4 inches from heat for 5 minutes. 3.  Brush with glaze (combine mustard, vinegar and honey) and broil for 2 minutes longer. 4.  Turn chops and brush with more of the glaze. 5.  Chops are done when slightly pink in center (about 4 more minutes).

Appeared in the Syracuse Post-Standard — Food & Home, 6/27/88

This idea is from Ruth Goldman of Auburn.

Directions
1.  Trim excess fat from chops and slash edges to prevent curling.

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Ruth’s Recipes

Entrées
Ann’s Spaghetti Pie
Ingredients
1 to 11/2 lbs. ground sirloin 1  medium-sized onion, chopped 1 quart  spaghetti sauce 8 oz.  spaghetti, broken into 2-inch pieces 2 tbsp.  softened butter 1  egg, beaten 1/2 cup  grated Parmesan cheese Pepper 1 tsp.  oregano 1/2 tsp.  garlic salt 1 lb.  cottage cheese 1 package  shredded mozzarella cheese
Appeared in Auburn Citizen — Taste Section, 5/29/02

Directions
1.  Brown the ground sirloin and add the onion while it is cooking. Drain. 2.  Add the spaghetti sauce to the meat and onion mixture. 3.  In a separate pan, cook the spaghetti. 4.  Mix the butter, beaten egg, Parmesan cheese, pepper, oregano and garlic salt together in a large bowl. Add the cooked spaghetti and toss with this mixture to coat. 5.  Place spaghetti in a 13-by-9inch pan. 6.  Spread the cottage cheese over the spaghetti.

Ruth Goldman of Auburn sent along this easy recipe that her good friend Ann Kukella shared with her. Ruth tells me that it is delicious.
7. Top with the meat sauce mixture. 8.  Bake uncovered in a 350-degree oven for 45 minutes. 9.  Sprinkle with the mozzarella cheese and continue baking until the cheese melts. 10.  Let stand for at least 15 minutes before serving.

Easy Chicken Tetrazzini
Ingredients
6-8 oz. uncooked angel hair pasta 2-3 cups  diced, cooked chicken or turkey 1 can  condensed cream of mushroom soup, undiluted 1/3 cup  grated Parmesan cheese 4-oz. can  sliced mushrooms, drained 1 cup  sour cream 2.  In large mixing bowl, combine cooked spaghetti, chicken, soup, cheese and mushrooms. Mix well. 3.  Stir in sour cream. 4.  Transfer mixture to greased 2-quart baking dish. 5.  Bake at 350 degrees for 30 minutes. 6.  Before serving, sprinkle with additional Parmesan cheese, if desired. Makes 4-6 servings.

unpublished recipe, found handwritten on her personalized note pad, dated 11/02

Directions
1.  Cook pasta in boiling water for 4 minutes. Drain well.

“Great way to use up leftover chicken or turkey! It’s easy to prepare ahead of time. Refrigerate until you’re ready to pop into oven. A salad is all you need with this great casserole for a terrific meal. Bon appetit! — R.G.”

Ruth’s Recipes

65

Entrées
Canal House Restaurant’s Macaroni and Cheese
Ingredients
1 cup diced onion 2 tbsp.  unsalted butter 2 tbsp.  unbleached allpurpose flour 2 cups  low-fat milk 1 tbsp.  Dijon mustard 12 oz.  grated extra-sharp aged white cheddar cheese, divided Salt and freshly ground white pepper to taste 1/8 tsp.  ground nutmeg 1/4 to 1/2 tsp.  hot pepper sauce 8 oz.  cavatappi (corkscrew or spiral pasta) 2 tbsp.  grated ParmigianoReggiano cheese 2.  Stir in flour. 3.  Remove from heat and whisk in milk until thoroughly blended. 4.  Return to medium heat and cook, stirring, until the mixture begins to thicken. 5.  Remove from heat and stir in mustard, 10 oz. of the grated cheddar cheese, salt, pepper, nutmeg and hot pepper sauce. 6.  Meanwhile, cook the pasta according to package directions until just al dente. 7. Drain but do not rinse. 8.  Stir immediately into prepared cheese sauce until well blended. Adjust seasonings. 9.  Spoon mixture into a 9-by13-inch baking pan. 10.  Top with remaining two
Appeared in Syracuse PostStandard — CNY/Food, 11/2/05

Ruth Goldman of Auburn wanted to share “an excellent recipe” for macaroni and cheese from Marian Burros’ cookbook Cooking for Comfort.
ounces of cheddar and the Parmigiano-Reggiano cheese. 11.  Place rack on the bottom third of preheated 400-degree oven; bake 30 minutes until mixture is hot, bubbling throughout and golden. Makes 3 to 4 servings as a main dish or 6 servings as a side dish.
Note: The finished casserole can

Directions
1.  In a large saucepan, cook the onion over low heat in the melted butter until onion is soft but not browned, 5 to 7 minutes.

be refrigerated before baking. To serve, let the dish return to room temperature and bake as directed.

Lime Chicken
Ingredients
2 tbsp. Dijon mustard 2 tbsp.  honey 2  skinless, boneless chicken breasts, halved Salt and pepper to taste 1/2 to 1  lime, sliced

Appeared in Syracuse PostStandard — Recipe Swap, 7/25/93

Directions
1.  Preheat the oven to 375 degrees and spray a shallow baking dish with a nonstick vegetable spray. 2.  Combine mustard and honey in a small dish and spread over chicken breasts. 3.  Sprinkle with salt and pepper and top with lime slices. 4.  Bake uncovered for 30 minutes, basting now and then.

Ruth Goldman of Auburn wanted to share this recipe that she says “is easy and delicious for summer dinners.” Ruth noted that any leftovers are good cold too, cut up in strips on a salad.

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Ruth’s Recipes

Entrées
Creamy Chicken Enchiladas
Ingredients and Directions
1.  Melt 1 tbsp. butter or margarine in a large skillet over medium heat. 2.  Add 1 medium onion, chopped, and sauté for 5 minutes. 3.  Add one 4.5-oz. can chopped green chilies, drained, and sauté for 1 minute. 4.  Stir in one 8-oz. brick of cream cheese that has been softened and cut into pieces and 3½ cups chopped, cooked chicken breast. 5.  Cook, stirring constantly, until cream cheese melts. 6.  Spoon 2 to 3 tbsp. chicken mixture down the center of each of eight 8-inch flour tortillas. 7. Roll up tortillas and place seam side down, in a lightly greased 13-by-9-inch baking dish. 8.  Sprinkle with Monterey Jack cheese (the recipe calls for two 8-oz. packages, shredded) and drizzle with whipping cream (2 cups). 9.  Bake at 350 degrees for 45 minutes.
Appeared in Sarasota Herald-Tribune, 10/10/01

Going through files, fall cleaning of a sort, I found some things I meant to share with you, but got sidetracked for one reason or another. So today’s column is a continuation of tidbits from other folks who find food fun. And from frequent Sampler contributor Ruth Goldman comes this “great for company” recipe.

Salmon Loaf
Ingredients
1 cup cooked whole grain (brown) rice One 15-oz. can  salmon, drained 1 cup  plain dry bread crumbs (I make my own in blender using stale bread) 1/2 cup  skim milk 2  eggs 1 tbsp.  parsley 1 tbsp.  unsalted butter 1 tbsp.  dill weed 2 tbsp.  freshly squeezed lemon juice

Directions
1.  Cook rice and combine all ingredients in a buttered 9-by5-by-3-inch loaf pan. 2.  Bake for 45 minutes at 350 degrees. 3.  Unmold and serve.

Appeared in Syracuse PostStandard — Food Section, 7/25/88

Mrs. Ruth Goldman of Auburn wrote: “Here is a recipe I’d like to share that is different, light and nutritious.”

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Entrées
Apricot Glazed Chicken with Potatoes
Ingredients and Directions
1.  Put 1 tbsp. flour into a large oven bag (14 by 20 inches), and put the bag in a 13-by-9-by-2-inch baking dish. 2.  In a small bowl, combine 2 tablespoons flour, one 10-oz. jar apricot jam or spread, 2 tablespoons soy sauce and 1½ tsp. ground ginger. 3.  Add to bag and squeeze to blend with flour. 4.  Add 4 pieces (2 pounds) skinless, boneless chicken breasts and 4 to 5 potatoes cut into pieces. 5.  Close bag with nylon tie and cut half-inch slits in the top. 6.  Bake at 350 degrees for 1 hour until chicken is tender. 7. Let stand in oven bag for 5 minutes before opening and serving.
Appeared in Sarasota Herald-Tribune, 4/23/98

One of the nice things about writing this column — and there are plenty of them — is readers helping readers. Today, you all have written practically the entire column. Ruth Goldman of Longboat Key and Auburn, N.Y., responded to a request for meals cooked in foil or paper packets with two recipes… She uses an oven bag for this one, and raves about it because the sauce thickens nicely and there is no pan to wash. Because you have chicken and potatoes in the same dish, all you need is a big salad, and maybe some bread.

Macaroni & Cheese
Ingredients
8 oz. elbow macaroni 1/8 tsp.  pepper 1¼ cup  milk 2 cups  shredded sharp cheddar 1  egg 1 tsp.  salt ½ tsp.  dry mustard dried onion parsley

Directions
1.  Cook elbow macaroni and drain well. 2.  Combine milk, salt, egg and spices in a 2-quart buttered casserole. 3.  Stir in macaroni and cheese. 4.  Bake at 350 degrees for 3035 minutes or until golden. Makes 4-6 servings

Unpublished, but found on Ruth’s personalized note pad, dated 12/7/06

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Entrées
Eggplant Marcia
Ingredients
1 small eggplant 4  medium tomatoes, sliced 2  red or green peppers, chopped 2  medium onions, chopped 1 tbsp.  sugar 1 tsp.  salt 1/4 tsp.  pepper 1/2 tsp.  garlic salt 1/2 lb.  sharp cheddar cheese, sliced 1/8-inch thick (can also use grated) 3.  Add layer of sliced tomatoes. 4.  Cover with a mixture of chopped peppers and onions. Sprinkle with seasonings. 5.  Add a layer of cheese. 6.  Repeat layers until casserole is heaped high, ending with cheese. 7. Cover and bake at 400 degrees for about 30 minutes. 8.  Remove cover, reduce heat to 350 degrees and continue cooking until eggplant is tender and sauce is thick and golden, about 15 minutes. Serves 8.
Appeared in Syracuse PostStandard — Recipe Swap, 7/29/98

Ruth Goldman of Auburn wanted to share a recipe for Eggplant Marcia that she brought back from her winter hiatus in Florida. She said it was created by the food editor of the weekly newspaper, Longboat Observer, in Longboat Key.
Note: The recipe suggests but

Directions
1.  Slice unpeeled eggplant ∏-inch thick. 2.  Place enough eggplant to cover bottom of greased 2-quart casserole.

doesn’t specify seasonings. It’s your choice. Marcia uses a lemon pepper blend. Ruth says she uses McCormick’s Italian seasonings.

Ruth Smiley’s Noodle Cheese Pudding
Ingredients
1 lb. noodles 1 lb.  cream cheese, room temperature 1 pint  sour cream 4  eggs 1/2 lb.  butter or oleo, melted 1/2 cup  sugar 1 small can  evaporated milk 1 tsp.  vanilla

This recipe, found in handwritten format, was attributed to Ruth Smiley (Ruth’s sister-in-law).

For Topping
1/2 cup brown sugar 2 tsp.  flour 1/2 cup  chopped walnuts 2 tsp.  cinnamon 2 tbsp.  soft butter

cream, melted butter and vanilla. Beat. 5.  Beat the egg whites until stiff. 6.  Add cheese mixture to cooked noodles. 7. Fold in egg whites. 8.  Spread in buttered 13-by-9-inch pan. 9.  Mix together all topping ingredients. 10.  Sprinkle topping on noodle mixture. 11.  Bake for 45 to 60 minutes.

Directions
1.  Preheat oven to 350 degrees. 2.  Boil noodles and drain. 3.  Separate eggs and beat yolks with sugar until thick, about 5 minutes. 4.  Add milk, cream cheese, sour

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Entrées
Glazed Corned Beef
Ingredients
3- or 4-lb. corned beef 1/4 cup  canned beef broth 1 tbsp.  pickling spices 1  small orange, sliced but not peeled 1  onion, thinly sliced 1  rib of celery with leaves, chopped 1  carrot, thinly sliced 5.  Bring up the edges of the foil slightly and pour over the meat ∑ cup canned beef broth, then sprinkle with 1 tbsp. of pickling spices. 6.  On top of the meat, arrange the orange, sliced but not peeled; a thinly sliced onion; a rib of celery with leaves, chopped; and a carrot thinly sliced. 7. Bring the long ends of the foil over the meat and seal with a tight double fold. 8.  Seal short ends securely so liquid cannot escape. 9.  Place wrapped meat on a flat cookie sheet and bake for 3∏ to 4 hours.
Appeared in Sarasota Herald-Tribune — Home/Food section, 3/12/92

Directions
1.  Soak corned beef in enough water to cover it for an hour. 2.  Preheat oven to 300 degrees. 3.  Drain meat and pat dry. 4.  Place a long sheet of heavy aluminum foil on a flat surface and place the corned beef in the center.

Several weeks ago, Longboat Key reader Ruth Goldman sent a recipe for Glazed Corned Beef, and it seemed like a good recipe to share just in time for St. Patrick’s Day, even though, says Goldman, it’s good any time of the year. She credits The New York Times for publishing it in the early ’ 70s and she has since shared it with many friends.
Appeared in Sarasota Herald-Tribune — Home/Food section, 4/23/98

Ruth Goldman of Longboat Key and Auburn, N.Y., responded to a request for meals cooked in foil or paper packets with two recipes. The first one sounds quite familiar from several years ago, but I remember several readers calling to say how well it worked for them.

Ruth’s Parmesan Chicken
Ingredients
Skinless boneless chicken breasts Flavored bread crumbs Dried parsley Parmesan cheese (lots) Garlic powder Paprika Oil (cooking or olive)

Directions
1.  Make a mixture to taste of: flavored bread crumbs, dried parsley, parmesan cheese (lots), garlic powder. 2.  Finish with paprika. 3.  Dribble cooking oil or olive oil in pan. 4.  Put boned, skinless chicken breasts into the breading

This recipe (undated) was found in her handwriting in her collection.

mixture and then place in pan. 5.  Dribble with more oil. 6.  Put on lots of paprika and bake an hour or more covered and then 15 minutes uncovered at 350 degrees.

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Entrées
Mom Goldman’s Best Noodle Pudding
Ingredients
1/2 lb. package (3 cups uncooked) wide noodles 3  eggs 8 oz.  sour cream 2 tbsp.  melted oleo 8 oz. package  cream cheese 1/2 to 3/4 cup  raisins (I use yellow) 1  grated apple (skin removed) 2/3 cup  hot milk 1/2 tsp.  salt 1/4 cup  brown sugar 1 tsp.  vanilla 1 tsp.  cinnamon

For Topping
1/2 to 3/4 cup  crumbled corn flakes ¼ cup  brown sugar ¼ tsp.  cinnamon 2 tbsp.  melted oleo

This recipe, found in a handwritten note, was attributed to Mother G. (Ruth’s motherin-law), also known as Bertha (Alte) Goldman. This was a Goldman family favorite.

4.  Place in well-oiled 13-by-9 baking dish. 5.  Crumble corn flakes (I used the boxed crumbled ones) and spread over top. 6.  Sprinkle with topping. 7. Bake for one hour at 350 degrees (uncovered). 8.  Serve warm or at room temperature or refrigerate or freeze. 9.  Cut in squares after it cools.

Directions
1.  Boil noodles according to directions and rinse to cool. 2.  Beat everything but noodles and topping in blender. 3.  Pour into large bowl and mix well with noodles.

Noodle Apple Bake
Ingredients
One 8-oz. package medium or wide egg noodles, uncooked 2  eggs Two 8-oz.  containers, lowfat vanilla yogurt ½ cup  sugar 1 tsp.  vanilla extract ½ tsp.  ground cinnamon ¼ tsp.  ground cloves ¼ tsp.  ground nutmeg One 21-oz. can  apple pie filling Yellow raisins

This recipe was found in handwritten format, filed with the noodle kugel recipes of her mother, Jeannette Rosenbaum, and dated 9/93

Directions
1.  Cook noodles according to package directions. 2.  Drain well. 3.  Rinse in cold water and drain again. 4.  Break eggs in medium-size bowl and beat lightly. 5.  Add yogurt, sugar, vanilla extract and spice. Mix. 6.  Using a wooden spoon or spatula, gently mix in apple pie filling and noodles. 7. Transfer to a 9-by-13-by-2inch baking dish (greased).

8.  In a small bowl, mix together topping ingredients and sprinkle over noodles. 9.  Bake in a 325-degree oven for 15 minutes. 10.  Using a table knife, swirl topping into noodle mixture. 11.  Continue cooking for an additional 30-35 minutes or until mixture is soft, having the consistency of bread pudding. 12.  Serve warm or cold. Serves 10.

For Topping
½ cup  brown sugar ½ cup  chopped pecans 1 tsp.  ground cinnamon

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71

Entrées
Zucchini Quiche
Ingredients
4 cups thinly sliced zucchini 1  large onion, thinly sliced 3 tbsp.  butter 2  eggs 2 tsp.  dried parsley flakes 1/2 tsp.  salt 1/2 tsp.  garlic powder 1/2 tsp.  dried basil 1/2 tsp.  dried oregano 1/4 tsp.  pepper 2 cups  (8 oz.) shredded mozzarella cheese 2 tsp.  prepared mustard 1  deep dish pastry shell (9 inches)
Appeared in Syracuse Post-Standard — Recipe Swap, 7/27/05

zucchini and onion in butter until tender. Then drain. 2.  In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. 3.  Stir in cheese and add zucchini mixture. 4.  Spread mustard over pastry shell. 5.  Add egg mixture. 6.  Cover and freeze for up to two months or bake uncovered at 400 degrees for 35 to 40 minutes or until a knife inserted into the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent

over-browning). 7. Let stand for 5 minutes before cutting. 8.  Makes 6-8 servings.

To Use Frozen Quiche
1.  Thaw in refrigerator. 2.  Bake, uncovered, at 400 degrees for 50 to 55 minutes or until a knife inserted into the center comes out clean (cover loosely with foil after 35 minutes if needed to prevent over-browning). 3.  Let stand for 5 minutes before cutting.

Directions
1.  In a large skillet, saute the

Salami Loaf
Ingredients
3 cups flour 2 tbsp.  sugar 11/2 tbsp.  baking powder 11/2 tsp.  salt 1 tsp.  fennel seeds 1/4 tsp.  baking soda 3 tbsp.  freshly grated Parmesan cheese 11 oz.  cream cheese, softened 1 cup  milk 2  eggs, lightly beaten 1/4 cup  oil 1 cup  diced, thinly sliced hard salami Sweet butter

Directions
1.  Preheat oven to 375 degrees. 2.  Grease a 9-by-5-by-3-inch loaf pan. 3.  Sift together flour, sugar, baking powder, salt, fennel seeds and baking soda. 4.  Stir in Parmesan cheese. 5.  In another bowl, beat cream cheese until smooth; gradually beat in milk to make a smooth mixture. 6.  Add the eggs, oil and salami. 7. Add cream cheese mixture all at once to flour mixture; stir

Appeared in Syracuse PostStandard — Recipe Swap, 11/29/06

Ruth Goldman of Auburn sent a recipe for salami loaf, a recipe she says she got from The New York Times Magazine in the 1970s.
only until moistened. 8.  Mixture will be lumpy. 9.  Turn into prepared pan and bake 1 hour or until done. Cool in pan for 5 minutes. 10.  Serve with butter. Makes 1 loaf.

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Muffins

73

Muffins
Apricot Muffins
Ingredients and Directions
1.  Soak 1 cup chopped dried apricots in 1 cup boiling water for 5 minutes. 2.  In a large mixing bowl, cream 1 cup sugar and ½ cup butter or margarine until fluffy. 3.  Add 1 cup sour cream. 4.  Combine 2 cups flour, 1 tsp. baking soda and ½ tsp. salt. 5.  Stir into creamed mixture just until moistened. 6.  Drain apricots, discarding liquid. 7. Fold apricots, 1 ­tablespoon grated orange peel and ½ cup chopped nuts into batter. 8.  Fill greased or paper-lined muffin cups ¾ full. 9.  Bake at 400 degrees for 18 to
Appeared in Sarasota Herald-Tribune, 4/23/98

Goldman also sent along her “most requested” muffin recipe.

20 minutes or until muffins test done. 10.  Cool for 10 minutes before removing to a wire rack. Makes 16 or 17 muffins.

Ruth’s Chocolate Chip and Orange Muffins
Ingredients
3 cups all-purpose flour 1 1/4 cups  sugar 2 tsp.  baking powder 1 1/4 cups  milk 3/4 cup  vegetable oil 2  large eggs 4 tsp.  grated orange peel 1 package (12 oz.)  semisweet chocolate chips 4.  Make a well in the center of the flour mixture. 5.  In another bowl, mix together milk, eggs, oil and orange peel. 6.  Stir milk mixture into dry ingredients (mixture will be lumpy). 7. Add chocolate chips to the batter, and pour into muffin cups. 8.  Bake about 25 minutes or until tester inserted in center comes out clean. 9.  Transfer muffins to rack and serve warm or at room temperature. Yield: 23 muffins.

Appeared in Syracuse PostStandard — Recipe Swap, 9/27/93

Directions
1.  Preheat the oven to 350 degrees. 2.  Line muffin cups with foil liners. 3.  Combine the flour, sugar and baking powder in a large bowl.

Ruth Goldman of Auburn writes: “I wanted to share this muffin recipe, which combines my favorite flavors of orange and chocolate, with readers. If anyone wants a chocolate-orange cheesecake recipe, I also have a recipe for making that.”
Appeared in Now We’re Cooking, published 1996 by the Comprehensive Technology Center, Auburn, N.Y. Also appeared in Auburn YMCAWEIU Cookbook, published 2003

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Muffins
Corn-Walnut Muffins
Ingredients
2 cups unbleached flour 2 cups  yellow cornmeal 1/3 cup  sugar 2 tbsp.  baking powder 1 tsp.  salt 4  eggs 2 cups  milk 1/4 cup  vegetable oil 1/4 cup  unsweetened applesauce Grated zest of 1 orange 1/3 cup  chopped walnuts 3.  In a separate bowl, beat egg lightly; whisk in milk, oil, applesauce and orange zest. 4.  Pour liquid ingredients over dry ingredients all at once; mix with a spoon just until thoroughly combined (don’t beat batter or it will produce tough muffins); stir in walnuts. 5.  Spray muffin tins with cooking spray or use paper muffin cups; fill each cup twothirds full. 6.  Bake 25 to 30 minutes, until center tests clean. 7. Let muffins stand in pan 5 minutes before removing. Makes 1 dozen muffins.
Appeared in Syracuse PostStandard — Recipe Swap, 3/10/99

Ruth Goldman of Auburn, a regular contributor to this column, wanted to share a recipe for Corn-Walnut Muffins: “These have been one of our favorite muffins. Freeze any leftovers for later enjoyment.”

Directions
1.  Preheat oven to 375 degrees. 2.  In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.

Cheddar Apple Muffins
Ingredients
3 cups flour 2/3 cup  sugar 4 tsp.  baking powder 1 tsp.  salt 1 tsp.  cinnamon 2 cups  grated cheddar cheese 2  eggs 1 cup  apple juice 1/2 cup  butter or margarine, melted 2 cups  peeled and finely chopped apples

Directions
1.  Preheat oven to 375 degrees. 2.  In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Mix in grated cheese. 3. Beat eggs in a medium-sized bowl; add apple juice; stir in butter and chopped apples. 4.  Add all at once to flour mixture; stir just until moistened.

Appeared in Syracuse HeraldJournal — Recipe Swap, 11/12/03

Ruth Goldman, of Auburn, wanted to share an award-winning recipe for Cheddar Apple Muffins.
5.  Fill greased muffin tins and bake 25 to 30 minutes. Makes 2 dozen medium-sized muffins.

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75

Muffins
Dilled Cheddar Corn Muffins
Ingredients
1 cup white or yellow cornmeal 1 cup  all-purpose flour 1/3 cup  sugar 2 1/2 tsp.  baking powder 3/4 tsp.  salt 1/2 tsp.  baking soda 1  egg 3/4 cup  milk 1 1/2 cups  grated sharp cheddar cheese, packed (about 6 oz.) 1 cup  corn kernels 1/4 cup  unsalted butter, melted 1 tbsp.  dried dill weed 3.  In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt and baking soda. 4.  In another bowl, whisk together egg and milk to blend; stir in cheese, corn kernels, butter and dill. 5.  Add to dry ingredients and stir just until dry ingredients are moistened (batter will be stiff ). 6.  Spoon batter into prepared tins. 7. Bake until tops are golden brown and tester inserted in center comes out clean, about 20 minutes. 8.  Cool 10 minutes in pan on rack.
Appeared in the Syracuse PostStandard — Recipe Swap, 11/1/00

Ruth Goldman of Auburn wanted to share a recipe for Dilled Cheddar Corn Muffins that she found in a November 1991 copy of Bon Appetit.
9.  Turn muffins out.

Directions
1.  Preheat oven to 400 degrees. 2.  Brush 12 ∏-inch muffin tins with vegetable oil.

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Salads

Ruth’s Recipes

77

Salads
Evie’s Salad
Ingredients
One 16-oz. package frozen raspberries, slightly thawed Two 3-oz. boxes  raspberry gelatin 1½ cups  boiling water 1 small can  crushed pineapple, undrained 1  banana, mashed 1/2 pint  sour cream 3.  Pour half of mixture in oiled 6-cup mold (or I always use a large souffle dish). 4.  Refrigerate until firm. 5.  Cover top of hardened gelatin with sour cream, then add remaining soft gelatin and let set overnight in the refrigerator. (Everyone can help themselves from the large bowl!)
Note: Only 10-oz. packages
From Now We’re Cooking, published 1996 by the Comprehensive Technology Center, Auburn, N.Y.

My good friend and cousin, Evelyn Levek, who passed away a few years ago, made this wonderful gelatin salad often.

Directions
1.  Dissolve gelatin in hot water. 2.  Add undrained berries, pineapple and banana.

available these days from Birds Eye, so I use two 10-oz. cartons.

Green Beans and Red Onion Salad
Ingredients
1 lb. fresh green beans 1  red onion (about 1/4 lb.), sliced into rings 1 tbsp.  Dijon-style mustard 2 tbsp.  red wine vinegar 1/4 tsp.  ground cumin 1/3 cup  olive oil pepper to taste 1/4 cup  chopped (dried or fresh) parsley enough water to cover them. 4.  Bring water to a boil and cook until beans are tender (8 to 10 minutes). Drain well and put in bowl. 5.  Add onion rings. 6.  Combine mustard, vinegar, cumin, parsley and pepper in a small bowl and gradually add oil. 7. Pour over beans and onions and toss. 8.  Serve cold or at room temperature.
Note: Beans may be steamed

Appeared in Syracuse PostStandard — Recipe Swap, 8/22/88

Ruth Goldman of Auburn wrote: “Here’s a recipe for a delicious cold marinated salad that I’d like to share with readers of Recipe Swap.”
Appeared in Syracuse PostStandard — Recipe Swap, 6/30/99

Directions
1.  Prepare beans by trimming off ends. 2.  Leave whole. 3.  Put beans in pan with just

instead of being boiled.

Regular contributor Ruth Goldman of Auburn wanted to share a recipe for Green Bean and Red Onion Salad that she found years ago in The New York Times food section.

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Salads
Ruth’s Sweet and Sour Beets
Ingredients
Three 16 oz. cans whole beets 1 cup  red wine vinegar 2/3 cup  sugar 1/4 tsp.  pepper 2  small onions, thinly sliced 2.  Cut any large beets in half or in thick slices. 3.  In a large saucepan, combine the reserved cup of beet liquid, vinegar, sugar and pepper. 4.  Bring to a boil, stirring until sugar is dissolved. 5.  Add sliced onions and beets. 6.  Return to a boil, reduce
This recipe was discovered in a printout of an e-mail to Adele Lucas, her sisterin-law (dated 11/17/05).

I’ve made it for years!!
heat, cover and simmer for 10 minutes, stirring occasionally. 7. Refrigerate and serve cold. 8.  Make a few days ahead and refrigerate for a lovely flavor!

Directions
1.  Drain beets reserving 1 cup of the liquid.

Maple Raspberry Salad Dressing
Ingredients
4 tbsp. raspberry vinegar 4 tbsp.  olive oil 4 tbsp.  vegetable oil 4 tbsp.  real maple syrup 2 tsp.  Grey Poupon mustard 2 tsp.  tarragon leaves, crumbled 1 tsp.  salt

Directions
1.  Combine all the ingredients in a small jar and pour over greens or on your favorite salad.

Appeared in Syracuse PostStandard — Recipe Swap, 7/5/92

Ruth Goldman of Auburn wanted to share this unusual salad dressing recipe that she got from one of her favorite restaurants in Longboat Key, Fla., when she was there last winter.

Cold Rice Salad
Ingredients
1 tbsp. vinegar 2 tbsp.  corn oil 3/4 cup  mayonnaise 1 tsp.  salt 1/2 tsp.  curry powder 1 1/3 cups  hot, cooked rice 2 tbsp.  chopped onion 1 cup  chopped celery 1 package (10 oz.)  frozen peas, thawed

Directions
1.  Combine vinegar, oil, mayonnaise, salt and curry powder; add to rice, along with chopped onion. 2.  When mixture is cool, stir in celery and peas. Refrigerate until ready to serve. 3.  Tastes better when made the day before.

Appeared in Syracuse PostStandard — Recipe Swap, 7/1/98

Ruth Goldman of Auburn responded: “My son, Jay, and his wife, Rebecca, of Silver Spring, Md., have served this wonderful Cold Rice Salad ( from the Southern Junior League Cookbook) at many parties.”

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79

Salads
Marinated Vegetable Relish
Ingredients
One 16-oz. can tiny peas One 16-oz. can  French-cut green beans 4  green onions, with tops and bottoms thinly sliced One cup  chopped celery One 4 1/2-oz. can  sliced mushrooms One 3-oz. jar  red pimento, drained and cut up
Appeared in Auburn Citizen — Taste Section, 6/14/00

Ruth Goldman of Auburn tells me this salad is great for a picnic or your next party. It came from an “outstanding” Cleveland cook — her late sister-in-law.
Appeared in Auburn Citizen — Taste Section, 6/6/01

Ruth Goldman tells me she has made this excellent relish dish for many years. She is sure you will love it! It’s perfect for your next picnic, and it keeps well in the refrigerator.
Appeared in Auburn Citizen — Taste Section, 8/13/03

Dressing
1 cup  sugar 1/4 cup  cooking/salad oil 1/2 cup  tarragon vinegar (no substitutes) 1 tsp.  salt

This is not only a crowd pleaser, but also a great picnic idea from Ruth Goldman of Auburn.
appeared in Syracuse Post-Standard — Food Section, 4/3/89

Directions
1.  Drain all canned vegetables. 2.  Place in a large bowl. 3.  In a saucepan, bring the sugar, oil, vinegar and salt to a boil. 4.  Pour hot liquid over the vegetables. Mix well. 5.  Refrigerate for at least 24 hours, stirring occasionally. 6.  Drain and serve cold. 7. Save the dressing to pour over any leftover salad. This keeps for weeks.

Ruth Goldman of Auburn wanted to share this recipe. She wrote: “I’ve made this recipe for years. It’s delightful with a picnic supper and keeps for weeks in the refrigerator.”
appeared in Syracuse Post-Standard — Recipe Swap, 6/6/99

Ruth Goldman of Auburn, a regular contributor to this column, wanted to share several summer picnic recipes, including Marinated Vegetable Relish, which she says is a particular favorite of her family.
Also appeared in Auburn YMCA-WEIU Cookbook, published 2003

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Salads
Pickled Baby Carrots
Ingredients
2/3 cup white wine vinegar 1/2 cup  honey 2 tbsp.  whole mustard seeds 1 tsp.  salt 2 packages (1 lb. each)  readyto-eat peeled baby carrots 1 1/2 tsp.  dried dillweed 2.  Cook carrots in large pot of boiling water until just crisp-tender, about 10 minutes; drain well. 3.  Add hot carrots to dressing; cool. 4.  Cover and chill overnight, stirring occasionally. (Can be made three days ahead.) 5.  When ready to serve, bring carrots to room temperature. 6.  Stir in dill and serve.
Appeared in Syracuse PostStandard — Recipe Swap, 4/16/98

Directions
1.  Whisk together vinegar, honey, mustard seeds and salt until well blended.

Regular contributor Ruth Goldman of Auburn, who just returned after wintering in Florida, sent a recipe for Pickled Baby Carrots with Mustard Seeds, Honey and Dill that came from Bon Appetit magazine.

Quick ‘n’ Easy Corn Relish
Ingredients
2 cans (12-oz. each) whole kernel corn with green and red peppers, well drained 3 tbsp.  cooking oil 1/2 cup  sugar 1/2 cup  apple cider vinegar 2 tsp.  minced dried onion (raw also may be used) 1/2 tsp.  salt 1/4 tsp.  celery seed

(unpublished, dated 9/93)

Directions
1.  Combine drained corn and cooking oil in a bowl. 2.  In a small saucepan, combine sugar, vinegar, onion, salt and celery seed and carefully bring to boil. (Watch every minute!) 3.  Reduce heat and simmer for two minutes. 4.  Pour over corn mixture in bowl. 5.  Cover and let cool. 6.  Refrigerate for several hours until thoroughly chilled. 7. Drain to serve. 8.  Save marinade and return relish to it.

Ruth’s Recipes

81

Salads
Ruth’s Cranberry Mousse Salad Ingredients
2 cans (12-oz.) whole kernel Ingredients corn with green and red 1 can (20well oz.) crushed peppers, drained pineapple (in unsweetened juice) 3 tbsp.  cooking oil 1 package (6 oz.)  1/2 cup  sugar strawberry gelatin 1/2 cup  apple cider vinegar 1 cup  water 2 tsp. (1 minced dried onion 1 can lb.)  whole (raw also may be used) cranberry sauce 1/2 tsp.  salt 3 tbsp.  lemon juice 1/ 4 tsp.  celery 1 1/2 tsp.  fresh seed grated lemon peel 1/4 tsp.  nutmeg 1 pint  sour cream 1/4 cup  chopped pecans
This recipe was found in handwritten format on a legal pad sheet (dated 3/85).

Directions
1.  Drain pineapple well, reserving all juice. 2.  Add juice to gelatin in a 2-quart saucepan. 3.  Stir in water and heat to boiling, stirring to dissolve gelatin. 4.  Remove from heat. 5.  Blend in cranberry sauce, lemon juice, peel and nutmeg. 6.  Chill until mixture thickens slightly. 7. Blend sour cream into gelatin mixture. 8.  Fold in pineapple and pecans. 9.  Pour into a two-quart mold (or serving dish). 10.  Chill until firm.

Spinach and Red Cabbage Salad
Ingredients
1 pound fresh spinach 1 head  red cabbage 3/4 cup  walnuts, chopped 1/3 cup  raisins 1/2  red onion, sliced (optional) 1 tbsp.  celery seed

Appeared in Syracuse PostStandard — Recipe Swap, 9/6/00

Directions
1.  Shred cabbage and combine with spinach, walnuts, raisins, sliced onion and celery seed. 2.  Whisk dressing ingredients together. 3.  Use about half the dressing to toss with spinach mixture. 4.  Refrigerate the remaining dressing for another time.

Dressing
2/3 cup  cider vinegar 1/2 cup  sugar 2 tsp.  dry mustard 2 tsp.  salt 1/4 cup  grated onion (optional) 2 cups  olive oil

Ruth Goldman of Auburn, a regular contributor to this column, wanted to share a recipe for Spinach and Red Cabbage Salad. “A Skaneateles tennis friend served this unusual salad at a recent potluck luncheon. We all enjoyed it very much.”

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Ruth’s Recipes

Soufflés

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Soufflés
Cold Rhubarb Soufflé
Ingredients
1 1/2 pounds fresh rhubarb, cut into 1-inch lengths 1/2 cup  apple juice 3/4 cup  light brown sugar 1/2 tsp.  cinnamon 1 envelope  unflavored gelatin 3  egg yolks 3  egg whites, stiffly beaten 10 oz.  heavy cream, whipped 3.  Put rhubarb mix in blender and blend until smooth. 4.  Return to saucepan and add brown sugar, cinnamon, gelatin and egg yolks. 5.  Heat briefly, stirring constantly, until gelatin dissolves and mixture begins to thicken. Do not boil. 6.  Cool and chill. 7. Then fold in stiffly beaten egg whites and whipped cream. 8.  Pour into a 2-quart soufflé dish and chill several hours until set.
Appeared in Syracuse PostStandard — Recipe Swap, 7/17/95

Directions
1.  Combine in a saucepan the rhubarb and apple juice. 2.  Bring to a boil, cover and simmer until tender, about 10 minutes.

Mrs. Charles Smith of Black River asked readers for help locating recipes for rhubarb — like cake, pudding, cookies or any other dishes it could be used in. I received 61 responses — with only a few duplicates — and picked these as representative (including Cold Rhubarb Souffle from Ruth Goldman of Auburn).

Orange Cream Blender Soufflé
Ingredients
2 packages (3 oz. each) orange gelatin 2 cups  boiling water 1 package (8 oz.)  cream cheese 1/4 cup  sugar 1 1/4 cups  orange juice 1 cup  half “n” half

Appeared in Syracuse Post-Standard — Recipe Swap, 7/27/92

Directions
1.  Dissolve gelatin in boiling water. 2.  In blender, place cream cheese, sugar, cooled gelatin, orange juice and half “n” half. 3.  Mix well and pour into large souffle dish. 4.  Chill until almost firm, decorate top with mandarin orange slices, and chill the rest of the way. 5.  Let guests help themselves.

Ruth Goldman of Auburn wanted to share this gelatin salad recipe that she says is “lovely with a summer cookout menu.”

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Ruth’s Recipes

Vegetable Dishes

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Vegetable Dishes
Baked Lima Bean Casserole
Ingredients
1 pound dry lima beans (large size) 1/2 tsp.  salt 1 cup  firmly packed brown sugar 1 tbsp.  molasses 1/2 tsp.  dry mustard 1 stick  butter 1 cup  ketchup 3.  Pour off most of water, leaving ¾ to one cup. 4.  Add beans to large casserole dish along with ¾ cup brown sugar, 1 tbsp. molasses, ½ tsp. dry mustard, 1 stick butter and 1 cup ketchup. 5.  Place baking dish, covered, in oven at 325 degrees for two to three hours. (You may uncover beans during baking time if you need it to cook down.) 6.  Freeze if you wish.
Appeared in Syracuse PostStandard — Recipe Swap, 6/19/95

Directions
1.  Soak one pound dry, large lima beans overnight in large pan of water. 2.  Next day, slowly cook beans in same water with ½ tsp. of salt until tender, about 30 minutes.

Ruth Goldman of Auburn wanted to share this recipe with readers. She writes: “I’ve made this Baked Lima Bean Casserole for years. It’s a great addition to summer picnics and freezes well. I have two foil containers in my freezer right now. The recipe originated with Barbara Grossman of Syracuse, who shared it with my sisterin-law, Adele Lucas of Fayetteville, who in turn gave it to me. Now I’d like to pass it along to readers of Recipe Swap. Everyone raves over the flavor of this casserole.”

Bar-B-Q’d Lentils
Ingredients
2 1/2 cups lentils, rinsed 5 cups  water 1/2 cup  molasses 2 tbsp.  brown sugar 1 tbsp.  vinegar 1/2 cup  catsup 1 tsp.  dry mustard 1 tsp.  worcestershire sauce 1 can (16 oz.)  tomato sauce 2 tbsp.  minced onion

Directions
1.  Add lentils to water; bring to a boil and simmer 30 minutes or until tender but still whole. 2.  Add remaining ingredients to cooked lentils and bake at 350 degrees for 45 minutes.

Appeared in Syracuse PostStandard — Recipe Swap, 7/8/96

Ruth Goldman of Auburn sent this idea, which she recently made for her daughter-in- law, who is a vegetarian. She said the old-time dish tastes great and is an excellent changeof-pace side dish.

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Ruth’s Recipes

Vegetable Dishes
Confetti Rice
Ingredients
2 cups of water 1/3 cup  dry sherry 1 pkg. (6 oz.)  Uncle Ben’s Long Grain and Wild Rice 1 tbsp.  margarine One 10 oz. package  frozen peas, thawed One 2 oz. jar  diced pimento, drained
Appeared in Auburn Citizen, 5/23/01

Directions
1.  Combine the water, sherry, rice and seasoning packet and margarine in a large saucepan. 2.  Bring to a boil. 3.  Cover pan tightly and cook over low heat for 20 minutes. 4.  Stir in the peas and pimento. 5.  Cover and continue cooking until all the liquid is absorbed (about 5 minutes).

Ruth Goldman likes to prepare this dish instead of potatoes. She usually prepares it a few hours before dinner, places it in a large cook-and-serve dish, and simply reheats it (loosely covered) in the oven.

Parmesan Portobellos
Ingredients
6 portobellos 3 tbsp.  olive oil 2 tbsp.  unsalted butter 2 tbsp.  flour 1 cup  milk Salt Pepper Nutmeg 1/2 cup  grated Parmesan cheese 5.  In a small pot, melt 2 tablespoons unsalted butter. 6.  Add 2 tablespoons flour and cook for 2 minutes. 7. Slowly whisk in 1 cup hot milk. 8.  Add salt, pepper and nutmeg to taste. 9.  Cook over medium heat, stirring until the sauce comes to a boil and thickens. 10.  Remove from heat. 11.  Drain any accumulated moisture off the portobellos. 12.  Spread 2 to 3 tablespoons of the sauce over the stem side of each portobello to coat completely. 13.  Sprinkle ½ cup grated Parmesan cheese over the sauce. 14.  Bake portobellos until lightly

Appeared in Sarasota Herald-Tribune — Home/ Food section, 2/26/98

Directions
1.  Clean and remove stems from 6 portobellos. 2.  Preheat oven to 425 degrees. 3.  Brush the portobellos with 3 tablespoons olive oil. Place in a shallow baking pan, stem ends up. 4.  Bake for 20 minutes; set aside.

Ruth Goldman, winter resident of Longboat Key, read Alice Wheeler’s request for a portobello mushroom recipe and responded with this one, clipped from The Washington Post and prepared for a weekend dinner by her brother, Joel.
browned, approximately 15 minutes. Each of 6 servings contains 168 calories, 8 grams protein, 10 grams carbohydrates, 14 grams fat, 25 milligrams cholesterol, 7 grams saturated fat and 265 milligrams sodium.

Ruth’s Recipes

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Vegetable Dishes
Corn Pudding 1
Ingredients
½ cup melted butter ¼ cup  sugar 3 tbsp.  flour ½ cup  evaporated milk 2  eggs, beaten 1½ tsp.  baking powder 2 pkgs.  (10 oz.) frozen whole kernel corn, thawed

Directions
1.  Preheat oven to 350 degrees. 2.  Combine all ingredients. 3.  Pour into 2 qt. buttered casserole dish. 4.  Bake for about 45 minutes until set.

This corn pudding was one of Ruth’s favorites as a side dish at big family dinners. Always a big hit!

Corn Pudding 2
Ingredients
3/4 cup sugar 3 tbsp.  cornstarch 2  eggs One 1-lb. can  cream-style corn One 13-oz. can  evaporated milk Butter (for top)

Appeared in Sarasota Herald-Tribune, 11/10/99

Directions
1.  Preheat oven to 350 degrees. 2.  Grease a 1½ quart baking dish. 3.  Combine sugar and cornstarch in medium bowl. 4.  Add eggs, corn and milk and mix well. 5.  Turn into baking dish and dot generously with butter. 6.  Bake until center is almost firm, about 1∑ hours. 7. Serves 6 to 8. 8.  Freezes well and may be doubled.

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Ruth’s Recipes

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